I’ve never done this before; I made a salad that was so marvelous, I made exactly the same thing the next night. A rerun! Not a leftover!
Since my son has been home our backyard and porch seem to throw a party everyday. I practically have to make advanced reservations to have my own friends over! Last weekend our worlds collided and we all had tons of people dropping by and celebrating the beginning of summer. Of course we grilled out, but I needed sides that would stand up to a crowd and keep everybody happy.
This salad definitely filled the bill on all accounts. The inspirations for this wonderful dish were corn on sale at the grocery store- six ears for two bucks, a request for watermelon, and a back yard full of mint. It’s really that simple. The dressing was equal parts of fresh limejuice and olive oil with a bit of sugar, a dash of hot sauce and a pinch of salt. So here’s what you do, cut the watermelon into bite size pieces, chop a small Vidalia onion, thinly slice about ½ cup to a cup of mint, mix up the dressing in a jar and shuck the corn.
When the grill gets going, throw the corn on first for a quick char. When it’s cool enough slice the corn from the cob and mix everything up. Viola! You have Watermelon and Grilled Corn Salad! No grill – no problem, run the corn under a broiler for a couple of minutes. Don’t have mint? Try cilantro. No limes – lemons are nice too! See how versatile this can be? I’m certainly no nutritionist, but I suspect this is fairly healthy. Plus, should you be lucky enough to actually have leftovers, it only tastes better the next day – preferably for breakfast before anyone else in your family can find it and lay claim. Give Watermelon and Grilled Corn Salad a try and I can pretty much guarantee this will be your favorite salad of the summer!
Watermelon and Grilled Corn Salad
Ingredients
6 cups seedless watermelon, chopped into bit size pieces (one small watermelon)
1 small Vidalia onion, chopped
1 bunch of mint, thinly sliced
6 ears of corn, shucked
Juice of 3 limes (about ¼ cup)
¼ cup olive oil
2 Tbsp sugar
2 tsp salt
Several shots of hot sauce – to taste
Directions
Grill or broil corn to blacken the kernels a bit. Cool and slice from cob.
Mix corn, watermelon, onion, and mint in a large salad bowl.
Place lime juice, olive oil, sugar, salt and hot sauce in a jar or any container with a top and shake it up. Taste for seasonings.
Pour dressing over the salad and give it a quick toss.
You can serve this immediately or store in the fridge for several hours. Enjoy!
