Fire-roasted corn and watermelon salad

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Seasonal Delight
As you can imagine, this side dish really sings in late summer when watermelon and corn are in season

If you’re looking for that perfect summer side dish for a hot day, this is it – sweet, savory, crunchy and a touch of heat. But the mint makes this an unforgettable dish.

It’s pretty easy but there is one catch – do not use canned corn! Nope, not even the fire-roasted kind. It will just make a soggy mess of the salad, believe me, I tried! Plus, it’s an excellent excuse to play with fire. In this case, a culinary torch 🙂

Feel free to leave the habaneros out if you prefer to save a step. But they do add a nice surprise a bite or two into the dish!

Fire-Roasted Corn & Watermelon Salad

Refreshing summer side
Course: Side Dish
Cuisine: American
Keyword: Salad
Servings: 8

Ingredients
 

  • 4 heads Sweet corn
  • 2 cups Fresh watermelon - cut into 1" cubes
  • 1/4 cup Red onion - finely diced
  • 1 tbsp Habaneros - fine diced, quick pickled
  • 1/4 cup Fresh mint - diced
  • 1/2 cup Crumbled feta cheese
  • pinch Sea salt

Instructions

  • You can really adjust the ingredient proportions to your liking – less bite, fewer onions. Sweeter? More watermelon. Etc.
  • I first quick pickle the habanero for about an hour. Dice a habanero, no seeds. Add to small mason jar with equal parts water and a light vinegar (I like citrus or champagne) to cover. Add pinch of sugar and place in fridge for an hour. This takes a lot of the sting out of the habanero but leaves the sweet heat that is so nice in this salad.
  • Shuck your corn. There are two ways to prepare the corn. One is simply grilling them over a gas stove or grill. This takes longer and you run the risk of drying your corn out to get the char. I prefer to boil the corn. Bring large pot of water to full boil, add 2 TBSP sugar, add corn, turn off heat, cover pot and let sit for 10 minutes. Remove from pot, dry on clean towel. Using a culinary torch, char the corn to your liking.
  • Once corn is charred, carefully slice kernels off into a bowl and toss with fork to separate.
  • Add other ingredients to a bowl EXCEPT for the feta, blend well and refrigerate for an hour.
  • Remove salad from fridge and drain any excess water using mesh strainer. Drain habaneros with a slotted spoon and add to salad. Now add your feta and stir well to combine.
  • Serve and enjoy!
Tried this recipe?Let us know how it was!

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