Spicy Watermelon Jalapeño Salad with Charred Corn

Don't get me wrong, I love a classic watermelon feta salad, but sometimes I love something a little more interesting! This spicy fruit salad is an explosion of flavors that's perfect for the summer heat.
5 from 4 votes

This watermelon jalapeño salad combines juicy pieces of watermelon, charred corn, fresh herbs, and crushed corn nuts in a spicy lime dressing. It's a refreshing and flavorful vegan side dish on a hot summer day!

YouTube video

This spicy summer salad is SO easy and delicious! I'm a big fan of using incorporating fruit in savory dishes, and this recipe is no exception. Growing up, we'd always eat grilled corn rubbed with chili, and lime, and this dish is inspired by the spicy and tangy notes found in Indian and Mexican cuisine.

Plus, it literally comes together in just under 15 minutes! Looking for more delicious summer recipes? Try this eggplant involtini, zucchini risotto, or taquitos casserole!

Ingredient Notes

Ingredients laid out for watermelon salad.
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  • Watermelon: Fresh watermelon is the star of the dish, so make sure to pick a juicy, ripe fruit. Select a good watermelon that appears dull and is free of bruises, dents, or cuts. A creamy, yellow spot indicates ripeness (if it's white, it's likely underripe).
  • Herbs: Use your favorite combination of fresh, soft herbs, including cilantro, scallions or mint. I find using 100% cilantro can produce a very intense flavor, so I like to mix in some scallions or fresh mint.
  • Jalapeño Pepper: Jalapeños can vary considerably in heat, so if you're sensitive to spice, you'll want to de-seed it first.
  • Corn Nuts: Optionally, a topping of corn nuts adds a nice crunch to the salad. They are available in South American grocery stores (and larger grocery chains like Whole Foods).

Swaps and Substitutions

  • Nuts: Instead of corn nuts, try adding toasted, chopped cashews or peanuts!
  • Herbs: Swap in fresh basil for the cilantro.
  • Fruit: Use a 50/50 mix of fresh watermelon and pineapple for a tropical twist!

How to Make This Recipe

Corn kernels with a cob and a knife on a cutting board.

Step 1 - Carefully cut the kernels off the cob with a sharp knife. I like to hold the cob over a large bowl as I'm slicing to make it easier to collect the kernels.

Charred corn in a cast-iron skillet.

Step 2 - Cook the corn: Heat a large skillet with oil over medium-high heat. Add the kernels, and saute, stirring occasionally until they're nicely charred, about 5 minutes. Cool completely.

Note: You can also grill the corn on an outdoor grill! In this case, do not cut the kernels off the cob. Instead, cook the whole ear of corn directly on the grill until charred on all sides. Cool completely before cutting the kernels off the cob. 

Bowl of herb dressing with limes on the side.

Step 3 - Prepare the dressing. In a small bowl, combine oil, jalapeño, fresh lime juice, and lime zest. Season with salt and pepper.

Bowl of watermelon salad with corn and herbs.

Step 4 - Serve. Combine corn, watermelon, and dressing in a large shallow dish. Garnish with chopped corn nuts (if using), and sprinkle with a bit of flaky sea salt. Serve immediately.

Recipe FAQs

Bowl of watermelon and corn salad with two spoons and limes on the side.
How do you keep watermelon salad from getting soggy?

The best way to keep watermelon from getting soggy is to cut and serve it fresh! But, if you need to prep ahead of time, I recommend storing the cut watermelon in a colander over a bowl, so excess juices will be strained out. Make sure to tightly wrap the colander with plastic wrap to prevent the fruit from oxidizing.

Can I make this salad ahead of time?

I don't recommend letting this sit for too long as the dressing can make the watermelon a bit soggy. However, you can prepare the components separate until ready to serve (i.e., keep the watermelon and corn in a bowl, store the salad dressing in a separate container, and keep the corn nuts in a plastic bag).

What pairs well with a watermelon salad?

I would highly recommend serving this salad with my copycat Carbone's spicy rigatoni vodka, a grilled protein, such as fish or chicken, or some bean and cheese tacos! And I'd definitely suggest this Mint Cardamom Lemonade as a refreshing pairing. 

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

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Happy eating! Love, Karishma
The Recipe
Bowl of watermelon jalapeno and corn salad with glasses and silverware in the background.

Spicy Watermelon Jalapeño Salad

5 from 4 votes
This watermelon jalapeño salad combines juicy pieces of watermelon, charred corn, fresh herbs, and crushed corn nuts in a spicy lime dressing. It's a refreshing and flavorful vegan side dish on a hot summer day!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yields 2 servings

Ingredients 

  • 1 ear of corn, husked
  • 1 tablespoon neutral oil
  • 1 ½ teaspoons extra-virgin olive oil, or avocado oil
  • 1 lime, zested and juiced
  • 1 large jalapeño pepper, de-seeded and finely chopped | you can leave the seeds in if you like a lot of heat
  • ½ cup mixed finely chopped herbs, such as cilantro, scallions, or mint
  • Salt and black pepper
  • 1 pound watermelon, cut into bite-sized chunks to yield 1 ½ to 2 cups fruit

For serving:

  • ¼ cup corn nuts, optional
  • Chili powder, optional, for more heat

Instructions

Cook the corn:

  • Strip the kernels: Hold 1 ear of corn over a large bowl. Use a sharp knife to slice off the kernels in a downward, sawing motion into the bowl.
  • Set a cast-iron pan or large skillet over medium-high heat. Add 1 tablespoon neutral oil, and stir in the corn kernels. Saute for 5 minutes, stirring occasionally, until corn is fully cooked and charred on multiple sides.
  • Remove the corn from the heat and cool to room temperature.

Prepare the dressing:

  • In a small jar with a lid (or a small bowl), mix together 1 ½ teaspoons extra-virgin olive oil, the juice and zest of 1 lime, the chopped jalapeños, and ½ cup mixed finely chopped herbs.
    If using a jar with a lid, you can shake to combine. Season the dressing with salt and pepper.
    Note: The dressing should taste slightly spicier, more acidic, and saltier than you'd like since it'll mellow out when tossed with the salad ingredients.

Toss the salad:

  • Add 1 pound watermelon, chopped, and corn to a large shallow bowl. Toss with the spicy lime dressing. Taste again, and season as needed.

Optional: Prepare the corn nut garnish

  • If using corn nuts, place ¼ cup corn nuts in a sealed zip-loc bag.
    Crush them with the bottom of the small jar, a rolling pin, or a can. You're looking for pea-sized pieces (nothing smaller) for just a bit of crunch.

Serve

  • Sprinkle corn nuts and a pinch of chili powder (ifdesired) on top of salad and serve immediately.
    Or, if you'd like to chill the salad further, you can place it in the fridge (without the corn nuts) up to 30 minutes before serving. Just before serving, top with the corn nuts.

Video

YouTube video

Notes

Watermelon: I found that 1 pound watermelon chunks was equivalent to ½ of a small (4 pound) watermelon after removing the rind. 
Corn: You can also grill the corn on an outdoor grill! In this case, do not cut the kernels off the cob. Instead, cook the whole ear of corn directly on the grill until charred on all sides. Cool completely before cutting the kernels off the cob. 
Make-Ahead Tips: I don't recommend letting this salad for too long as the dressing can make the watermelon a bit soggy. However, you can prepare the components separate until ready to serve (i.e., keep the watermelon and corn in a bowl, store the salad dressing in a separate container, and keep the corn nuts in a plastic bag).

Nutrition

Calories: 267kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 68mg | Potassium: 464mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1737IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 1mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

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3 Comments

  1. This sounds absolutely delicious! I love the combination of all the flavors in this recipe. The watermelon is the perfect thing to balance out the spicy jalapeno. Thanks for the tip about storing the watermelon over a colander. Very smart.

  2. I made this last summer, Karishma and it was absolutely delicious, our guests loved it, thank you for posting. Love all the details that you provide in every recipe!