Watermelon and Corn Salad Recipe – A Refreshing Summer Delight
The Watermelon and Corn Salad is the perfect combination of sweet, juicy watermelon and tender corn, tossed with aromatic herbs and a tangy dressing. This light and refreshing salad is a perfect appetizer for warm summer days. The crunch from the corn and the coolness of watermelon make for an exciting contrast in texture, while the mint and basil elevate the flavor profile to something truly special. Whether served as a starter or a light meal, this vibrant dish is bound to brighten up your summer dining experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Watermelon (peeled & diced) | 2 cups |
| Del Monte Whole Corn Kernels | 1 cup |
| Basil leaves (washed & chopped) | 1/4 cup |
| Mint leaves (Pudina) (washed & chopped) | 1/4 cup |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper powder | 1/2 teaspoon |
| Pickled jalapenos (chopped) | 2 tablespoons |
| Extra virgin olive oil | 1 tablespoon |
| Honey | 1 teaspoon |
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions:
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Prepare the Corn: Start by cooking the corn. Place 1 cup of raw corn kernels in a pressure cooker, along with 1/2 cup of water. Close the lid and cook the corn under pressure for one whistle. Turn off the flame and let the pressure release naturally. Once done, drain the corn and set it aside to cool.
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Chill the Salad Ingredients: In a large mixing bowl, combine the cooked corn and the diced watermelon. Give the mixture a gentle toss to combine the ingredients. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to chill for at least 10 minutes. Chilling enhances the flavor and makes the salad even more refreshing.
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Make the Basil-Mint Dressing: While the salad chills, prepare the aromatic dressing. In a blender or food processor, combine the basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, extra virgin olive oil, and honey. Blend the mixture until it forms a coarse paste. You can adjust the consistency by adding a little water if you prefer a thinner dressing.
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Assemble the Salad: Once the salad ingredients have chilled, remove the bowl from the refrigerator. Drizzle the freshly made basil-mint dressing over the watermelon and corn mixture. Gently toss everything together to ensure that the salad is evenly coated with the dressing.
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Serve and Enjoy: Your Watermelon and Corn Salad is now ready to serve! This fresh, vibrant salad pairs wonderfully with a Chilled Spinach and Cucumber Soup and Herb Mushroom Bruschetta for a complete, light summer meal.
Tips for Perfecting Your Watermelon and Corn Salad:
- Use Fresh Corn: For the best flavor, opt for fresh corn that is in season. If you use canned corn, make sure to drain it thoroughly.
- Adjust the Spice: If you like more heat, feel free to add extra pickled jalapenos or a dash of cayenne pepper.
- Herb Variations: While basil and mint are the stars here, you can also experiment with other fresh herbs such as cilantro or parsley for a different twist.
- Chill Well: Don’t skip the chilling step! The cold ingredients make this salad incredibly refreshing, especially on hot days.
This Watermelon and Corn Salad is a perfect balance of sweet, savory, and spicy. It’s sure to be a crowd-pleaser at any summer gathering or serve as a delightful side dish for your light meals. Enjoy the burst of freshness with every bite!
