Spicy Watermelon & Charred Corn Salad

Spicy Watermelon & Charred Corn Salad

Watermelon chunks tossed with charred corn kernels, jalapeño, and mixed herbs in a spicy lime dressing. Optional crushed corn nuts add crunch. Recipe by Karishma Pradhan at Home Cooking Collective — serve immediately.

Ingredients

• 1 ear of corn, husked
• 1 tbsp neutral oil
• 1½ tsp extra-virgin olive oil or avocado oil
• 1 lime, zested and juiced
• 1 large jalapeño pepper, seeded and finely chopped (leave seeds in for more heat)
• ½ cup mixed finely chopped herbs, such as cilantro, scallions, or mint
• Salt and black pepper
• 1 lb watermelon, cut into bite-sized chunks (about 1½ to 2 cups fruit)
• ¼ cup corn nuts, optional, crushed
• Chili powder, optional, for more heat

Method

1. Hold the ear of corn over a large bowl. Use a sharp knife to slice off the kernels in a downward, sawing motion.
2. Set a cast-iron pan or large skillet over medium-high heat. Add the neutral oil and stir in the corn kernels. Sauté for about 5 minutes, stirring occasionally, until the corn is fully cooked and charred on multiple sides. Remove from the heat and cool to room temperature.
3. In a small jar with a lid (or a small bowl), mix together the olive oil, lime juice and zest, chopped jalapeño, and herbs. Shake or whisk to combine. Season with salt and pepper — the dressing should taste slightly spicier, more acidic, and saltier than you'd like, since it mellows when tossed with the salad.
4. Add the watermelon and corn to a large shallow bowl. Toss with the spicy lime dressing. Taste and adjust seasoning.
5. If using corn nuts, crush them in a sealed bag until you have pea-sized pieces. Sprinkle over the salad with a pinch of chili powder if desired. Serve immediately.