Watermelon Corn Salad
On hot summer days, this is the perfect summer salad. These fresh ingredients are hydrating and high in antioxidants. It is simple and requires minimal cooking. It is great for potlucks and BBQs, is gluten-free and vegan. It has been a summer staple in our house for years.
Our CSA recently gave us two watermelons, both a traditional watermelon and a Yellow Crimson watermelon. While both watermelons had seeds I still used them to make the salad. I was curious how the Yellow Crimson would taste in one of our favorite summer salads (amazing btw!). In the past, I have always made this salad with seedless watermelon and would recommend doing that. Taking seeds out of your mouth isn't ideal. No need to find a Yellow Crimson for this recipe, a traditional watermelon from your closest grocery store is all you need.
AUTHOR: Tessa Wells
PREP TIME: 15 minutes
COOK TIME: 8 minutes
3 cups seedless watermelon, cut into chunks
2 ears corn, cut off the cob
1 cup cherry tomatoes, cut in half
½ a red bell pepper, seeded and finely diced
¼ cup red onion, diced
¼ cup cilantro, chopped
1 jalapeno, seeded and finely diced
½ tsp. honey
½ tsp olive oil
2 limes, juiced
⅛ tsp. salt
¼ tsp. pepper
1. Place 1 ear of corn in the microwave, do not remove the husk. Microwave the corn on high for 4 minutes. Using oven mitts remove corn from microwave and let cool for a few minutes. Then remove the husk and run under cold water. Carefully cut the kernels off the cob and place in the salad bowl. Repeat process with the second ear of corn.
2. Cut up watermelon, tomatoes, bell pepper, red onion, cilantro, and jalapeno and put in a large bowl with the corn.
3. Whisk together the honey, olive oil, lime juice, salt, and pepper until completely smooth. Pour over salad and toss. Serve and enjoy!