Watermelon and Corn Salad: A Refreshing Summer Delight
Embrace the vibrant flavors of summer with this refreshing Watermelon and Corn Salad. Perfect for hot days, this salad combines sweet, juicy watermelon with crunchy Del Monte Whole Corn Kernels. It’s tossed in a bright, fragrant basil and mint dressing, giving it a delightful mix of savory, tangy, and just the right amount of spice, thanks to the addition of pickled jalapenos. Whether you’re looking for a side dish for a barbecue or a light appetizer, this salad will surely impress!
Cuisine:
Continental
Course:
Appetizer
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Watermelon | 2 cups, peeled and diced |
| Del Monte Whole Corn Kernels | 1 cup |
| For the Basil and Mint Dressing | |
| Basil leaves | 1/4 cup, washed and chopped |
| Mint leaves (Pudina) | 1/4 cup, washed and chopped |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper powder | 1/2 teaspoon |
| Pickled jalapenos | 2 tablespoons, chopped |
| Extra virgin olive oil | 1 tablespoon |
| Honey | 1 teaspoon |
Preparation Time:
10 minutes
Cook Time:
5 minutes
Instructions:
-
Cook the Corn:
To begin, place a pressure cooker on the flame and add the raw corn kernels with ½ cup of water. Close the lid and cook for one whistle. After the pressure cooker has cooled, release the pressure and drain the corn. Set the corn aside. -
Chill the Salad:
In a mixing bowl, combine the cooked corn with the diced watermelon. Place the bowl in the refrigerator and allow the mixture to chill for about 10 minutes, letting the flavors meld together. -
Make the Basil and Mint Dressing:
While the watermelon and corn are chilling, prepare the dressing. In a mixer jar, combine the basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil, and honey. Blend everything into a coarse paste to create a fragrant, zesty dressing. -
Assemble the Salad:
Remove the chilled watermelon and corn from the refrigerator. Add the freshly made basil and mint dressing to the bowl and toss everything together gently, ensuring the watermelon and corn are evenly coated with the dressing. -
Serve:
Serve the Watermelon and Corn Salad immediately as a light appetizer, or pair it with a chilled soup like Spinach and Cucumber Soup and Herb Mushroom Bruschetta for a complete summer meal.
Serving Suggestion:
This vibrant salad pairs wonderfully with other light, refreshing dishes. Try serving it with chilled soups or fresh, herb-infused appetizers for a perfect summer spread.
This easy-to-make Watermelon and Corn Salad will quickly become your go-to dish for warm weather gatherings, offering the perfect balance of sweet, savory, and spicy flavors in every bite!
