A Salad to Celebrate Summer: Spicy Corn with Watermelon
If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn chili-powder seasoning and a quick pickle.
With just a few minutes of prep work, you’ll create a colorful salad that highlights the sweet flavors of watermelon and corn, all balanced by a spicy surprise. Also nice: The salad offers a refreshing counterpoint to traditional barbecue fare.
Spicy Corn Salad with Watermelon
Serves 4 to 6
1 tablespoon apple cider vinegar
2 limes, zest and juice
1/4 teaspoon salt-free chili powder
3 cups cubed watermelon, cut into 1- to 2-inch squares
2 cups fresh, raw corn kernels (about 2 ears of corn)
1 tablespoon chopped fresh cilantro (optional)
In a medium mixing bowl, whisk the vinegar, the lime zest, 2 tablespoons of lime juice and the spice until well combined. Add the watermelon and corn, and gently mix again. Then cover the bowl and place it in the refrigerator for a minimum of 30 minutes (and up to a full day) before serving, occasionally tossing the ingredients.
When ready to serve, drain and reserve the pickling juices and set aside. Transfer the salad to a serving dish and sprinkle with fresh cilantro, if using. Then add a drizzle of pickling juices to taste. Serve cold.
Sodium content: Watermelon: 2 mg, 1 cup diced; Corn: 22 mg per cup (or 1 large ear). All sodium content from the USDA National Nutrient Database, release 26, and based on values for raw ingredients for traditional serving sizes.
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Jessica Goldman Foung began the blog SodiumGirl.com to capture her adventures in a low-sodium life. She regularly writes about salt-free flavor tips and ingredient swaps.