Grilled Corn and Watermelon Salad

Grilled corn and watermelon with feta, basil, toasted pine nuts and honey-lime dressing.

Ingredients

• Salad — 6, 1-inch Thick Watermelon Triangles, Rind On
• Salad — 6 Ears Corn Husked
• Salad — ½ lb Block Feta Cheese Cubed
• Salad — 1 cup Scallions Chopped
• Salad — 10-12 Fresh Basil Leaves
• Salad — ½ cup Pine Nuts
• Salad — Kosher Salt and Black Pepper to Taste
• Salad — Paprika to Taste
• Salad — Extra Virgin Olive Oil for Grilling
• Honey Lime Dressing — ¼ cup Freshly Squeezed Lime Juice
• Honey Lime Dressing — ¼ cup Honey
• Honey Lime Dressing — 2 Tbsp White Wine Vinegar
• Honey Lime Dressing — ¼ cup Extra Virgin Olive Oil
• Honey Lime Dressing — ¼ tsp Garlic Powder
• Honey Lime Dressing — Kosher Salt and Black Pepper to Taste

Method

1. PREPARE THE GRILL: Heat the grill to 450°F for direct cooking. Drizzle olive oil over both sides of the watermelon and all sides of the corn. Season the corn with salt, pepper and paprika.
2. TOAST THE PINE NUTS: Toast the pine nuts in a sauté pan over medium-low heat for about 6–8 minutes, moving them occasionally, until golden brown.
3. GRILL: Grill the corn over direct heat for about 6–8 minutes per side, until charred. Set aside. Grill the watermelon for about 3 minutes per side, until grill marks form.
4. ASSEMBLE: Remove the watermelon rind and cut the flesh into bite-sized pieces. Cut the kernels from the corn cobs. Combine in a serving bowl with the feta, pine nuts and scallions. Tear in the basil and season with salt and pepper.
5. DRESS: Whisk all the dressing ingredients together, or shake in a jar. Add to the salad and gently mix.