Corn and Red Pepper Salad


Rob Shanklin came up with this recipe to show his friends, who are fans of international cuisine, that using all-American ingredients in cooking can be a palate-pleasing treat. Frozen or canned corn will work in place of fresh.

  • 2Servings


  • 1 Tbs. olive oil
  • 1 shallot, minced (about 2 Tbs.)
  • 1 cup corn kernels (about 1 ear)
  • 2 cups watercress, chopped, divided
  • 1/4 cup chopped roasted red bell pepper
  • 2 Tbs. bourbon


Heat oil in pan over medium heat. Add shallot, and sauté 2 minutes, or until fragrant but not brown. Increase heat to high. Add corn, season with pepper, and sauté 2 minutes.

Add 1 cup watercress and bell pepper, and stir to combine. Add bourbon, and light mixture in pan on fire. Remove from heat once flames have died down. Cool 20 minutes, or until just warm.

Add remaining 1 cup watercress, and season with salt and pepper. Serve at room temperature.

Nutrition Information

  • Calories: 159
  • Carbohydrate Content: 18 g
  • Fat Content: 7.5 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 264 mg
  • Sugar Content: 4 g