To get the corn ready for the grill I pulled back the husks and removed the silky, stringy inside. With your hands, slather the kernels with extra-virgin olive oil and season with sea-salt and black pepper. Fold the husks back over the ear of corn, and dampen husks with some water -- this provides a steaming effect while grilling.
As always, I gave all the fresh fixin's for the salad a thorough washing. I spun the lettuce and watercress in a salad-spinner and just air dried the peaches, cucumber, and red onion. I cut up all the salad ingredients to my liking and put them in a large mixing bowl -- for the watercress, I kept a good portion of the stem as it's really tasty.
With a sharp knife carve the kernels off the cob directly into the salad -- take your time with this as the kernels have a tendency to take flight if you attempt to feverishly hack away at the ear of corn (lesson learned). I dressed the salad with the juice of one lemon and extra virgin olive oil -- season with sea-salt and black pepper.
This was the first time I ate both goat meat and goat cheese simultaneously. The mild, savory taste of the goat meat paired perfectly with the rustic, nutty flavor of the Cabra. This flavor combination is a must try!
-- Watercress, Roasted Corn & Peach Salad + Cabra La Mancha Goat Burger provided by Daniel.