Grilled Corn and Watermelon Salad
60 Minutes | Serves 4-6
6, 1-inch Thick Watermelon Triangles, Rind On
6 Ears Corn Husked
½ lb Block Feta Cheese Cubed
1 cup Scallions Chopped
10-12 Fresh Basil Leaves
½ cup Pine Nuts
Kosher Salt and Black Pepper to Taste
Paprika to Taste
Extra Virgin Olive Oil for Grilling
Honey Lime Dressing
¼ cup Freshly Squeezed Lime Juice
¼ cup Honey
2 Tbsp White Wine Vinegar
¼ cup Extra Virgin Olive Oil
¼ tsp Garlic Powder
Kosher Salt and Black Pepper to Taste
Preheat the grill to 450 degrees F and set up for direct cooking.
Drizzle extra virgin olive oil on both sides of the watermelon triangles.
Drizzle extra virgin olive oil on all sides of the corn. Sprinkle kosher salt, black pepper and paprika on all sides.
Place the pine nuts in a sauté pan on medium-low heat. Toast the pine nuts for approximately 6-8 minutes or until the pine nuts turn golden brown. Move the pine nuts around a few times to avoid burning.
Place the corn over direct heat and grill for approximately 6-8 minutes on each side, or until you develop a char. Set aside.
Place the watermelon over direct heat and grill for approximately 3 minutes on each side or until you form grill marks.
Remove the rind from the watermelon and cut into bite-sized pieces. Remove the kernels from the corn cobs. Place the watermelon and corn in a serving bowl.
Add the feta cheese, toasted pine nuts, scallions, kosher salt and black pepper. Break up the basil leaves by hand and add to the bowl.
Combine all ingredients for the dressing in a bowl and whisk together. Shaking the dressing in a mason jar works well too. Add to the serving bowl and mix all salad ingredients together.
6, 1-inch Thick Watermelon Triangles, Rind On
6 Ears Corn Husked
½ lb Block Feta Cheese Cubed
1 cup Scallions Chopped
10-12 Fresh Basil Leaves
½ cup Pine Nuts
Kosher Salt and Black Pepper to Taste
Paprika to Taste
Extra Virgin Olive Oil for Grilling
Honey Lime Dressing
¼ cup Freshly Squeezed Lime Juice
¼ cup Honey
2 Tbsp White Wine Vinegar
¼ cup Extra Virgin Olive Oil
¼ tsp Garlic Powder
Kosher Salt and Black Pepper to Taste
Preheat the grill to 450 degrees F and set up for direct cooking.
Drizzle extra virgin olive oil on both sides of the watermelon triangles.
Drizzle extra virgin olive oil on all sides of the corn. Sprinkle kosher salt, black pepper and paprika on all sides.
Place the pine nuts in a sauté pan on medium-low heat. Toast the pine nuts for approximately 6-8 minutes or until the pine nuts turn golden brown. Move the pine nuts around a few times to avoid burning.
Place the corn over direct heat and grill for approximately 6-8 minutes on each side, or until you develop a char. Set aside.
Place the watermelon over direct heat and grill for approximately 3 minutes on each side or until you form grill marks.
Remove the rind from the watermelon and cut into bite-sized pieces. Remove the kernels from the corn cobs. Place the watermelon and corn in a serving bowl.
Add the feta cheese, toasted pine nuts, scallions, kosher salt and black pepper. Break up the basil leaves by hand and add to the bowl.
Combine all ingredients for the dressing in a bowl and whisk together. Shaking the dressing in a mason jar works well too. Add to the serving bowl and mix all salad ingredients together.
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