Ingredients
3 ears corn
1 English cucumber
1 small red onion
1 cup grape tomatoes, halved
1 bunch watercress
3 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
Preparation
Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.
Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.
Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.
