Grilled Corn Salad

Half and thinly slice the red onion. Fill a medium bowl halfway with ice and water and add the red onion. Place in the refrigerator until chilled and crips, approximately 15 minutes. Drain the onion and dry on a paper towel.

Light a grill to medium-high heat.

Rub corn with olive oil and season with salt and pepper. Cook, turning occasionally, until the kernels are lightly charred and crips-tender, about 10 minutes. Let cool slightly, enough to handle.

Using a knife, remove kernels from each ear of corn. We like to stand each ear on its bottom in the ultimate serving bowl to reduce clean-up. Add the watercress, vinegar, red onion, and 2 Tbsp of olive oil to the corn. Season with salt and pepper and serve!