Spicy Watermelon Jalapeño Salad
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!
Servings: 2 servings
Calories: 267kcal
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
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
