I love watermelon salads...and I love corn salads. What could be better than combining the two to make a delicious, refreshing, cool and a bit spicy salad? This recipe depends on using the freshest, best quality, organic and/or sustainably grown, local produce. You really will notice a difference in taste. The watermelon juice combines with lime for an oil-free dressing. Jalapeño adds a bit of heat. The feta provides protein and saltiness to balance the sweetness of the melon and corn. The measurements are guidelines, adjust to suit your palate. And feel free to substitute the mint for other herbs...basil is nice as is thyme, Italian parsley or oregano. Cilantro works really well with the jalapeno. Be creative!
|watermelon growing in the garden|
Local melons are starting to ripen, especially the lovely little individual sized "personal" watermelons. I think they are perfect for small families like mine because they average only two to five pounds. They have a thinner rind, firmer flesh and are sweeter than their bigger brothers. So I buy the regular size when hosting parties and "personal" when it is just us.
We had fresh homemade tamales (homemade, but not by me, on my list of things to learn to make), green chile and refried beans for dinner last night. The corn & watermelon salad was the perfect accompaniment. What would you serve with the salad?
Corn & Watermelon Salad
1 small "personal" size watermelon (or half a regular one)
2 ears corn on the cob, grilled and cut off cob
1-2 jalapeños, minced (start with one. add the second if you want it very spicy)
4 oz. feta cheese, crumbled
2 tablespoons mint, chiffonade