Recipe: Watermelon and Corn Salad

A few years ago, I found a recipe for a Watermelon Tomato Salad.  What a wonderful concept, I thought.  Combining two of my favorite summer foods in a salad.  (Oh, let’s not forget the red onion.  I love that too)

I must admit, I also liked the idea of telling people they were eating a Watermelon Tomato Salad.  Great conversation starter.

I made it often and always got good reviews (except for those who don’t like tomatoes.   You know who you are).

Naturally, when I saw this recipe, I had to try it.  It’s a Paula Deen recipe, but I adapted it for my use.  She calls for Cilantro.  Unfortunately, I think Cilantro tastes a bit like soap (except in salsa).  So a few changes were needed.

By the way.  Even my most persnickity eaters love this salad.

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Watermelon Corn Salad

This is a recipe using stuff you might have in your refrigerator because you love people and love to feed them and love summer.

Ingredients:

8 cups seeded and diced watermelon

6 ears sweet corn – grilled and kernels cut off cob

My lovely niece, Shannyn, showed me this trick. Use a bundt pan or a springform pan to hold the corn and your kernels will land in the bowl.

Make sure you don't use skinny corn, it slips right through.

2 Tbsp. White Balsamic Vinegar (if you use the regular Balsamic, it will turn the corn an ugly color of red – but it will still taste good.)

or

2 Tbsp. White Wine Vinegar

or

2 Tbsp. Mango Vinaigrette

This is the Mango Vinaigrette. As soon as I find another Mango, I'll share the recipe. You will be happy.

4 Tbsp. finely chopped scallions

Salt and Pepper to Taste

Couldn’t be simpler.  Gently toss all the ingredients and serve chilled.  Easy Peasy.

Watermelon Corn Salad just SCREAMS summer. Listen. Hear it? Screaming. Summer.