Charred Corn & Watermelon Salad with Feta and Lime

Charred Corn & Watermelon Salad with Feta and Lime

This is the side dish that turns into the main attraction. Smoky, sweet, salty, bright, it hits every flavor note and screams summer. Make it once, and it'll be on permanent rotation.

Serves 6 as a side

Ingredients:

• 4 ears of corn, husked
• 4 cups cubed seedless watermelon
• ½ small red onion, very thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• ¼ cup fresh basil leaves, torn
• 3 tablespoons fresh lime juice (about 2 limes)
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• Cracked black pepper to taste
• Optional: ½ jalapeño, finely diced, for a little kick

Directions:

1. Brush the corn lightly with olive oil. Grill over high heat, turning every couple of minutes, until kernels are charred in spots and just tender — about 8–10 minutes total.
2. Let the corn cool until you can handle it, then stand each ear on end and slice the kernels off into a large bowl.
3. Add watermelon, red onion, feta, mint, and basil (and jalapeño if using).
4. In a small bowl, whisk lime juice, olive oil, salt, and pepper. Pour over salad and toss gently — you don't want to crush the watermelon.
5. Taste and adjust seasoning. Serve immediately in a beautiful Lexa bamboo salad bowl, and watch it disappear.

Make-ahead tip: Grill the corn and slice it off the cob up to a day ahead. Toss everything together right before serving so the watermelon stays crisp.

A few honest notes on this one. The red onion is important but it needs to be thin, paper thin if you can manage it. A thick slice of raw red onion is aggressive. A thin one just adds a little sharpness that plays well against the sweet and salty everything else. Use a mandoline if you have one. Or just take your time with a good sharp knife.

The jalapeño is optional in the recipe but honestly not optional for our taste. It adds just enough heat to make the sweetness of the watermelon pop in a way it doesn't without it. Start with half, taste as you go.

And serve it cold. This is a summer salad, it wants to be the cool thing on a hot plate next to whatever just came off the grill. Make it, keep it in the fridge until the last possible second, and serve it straight from the Lexa bowl right onto the table.

Tools used: Joyce Chen Lexa Bamboo Salad Bowl