What We're Making: Watermelon, Heirloom Cherry Tomato, and Fresh Corn Salad
Going to the farmers market can be an inspiring experience, but it can also be overwhelming. When an abundance of our favorite seasonal ingredients is available, we can get a little carried away and end up at home wondering what to do with pints of perishable produce. This is when having a versatile salad recipe is a must. Here, TSG’s Art Director, Amanda Powers, shares her go-to salad, which she describes as a salsa-inspired dish that she adapts depending on what’s available and in season (for a summery twist, Amanda added watermelon and fresh corn). Perfect as a side, the crowd-pleaser can also be topped with fish, chicken, or steak for a main course. Here’s how to make the summery version at home:
Watermelon, Fresh Corn, and Heirloom Cherry Tomato Salad
- Small seedless watermelon, cubed
- Pint cherry tomatoes (heirloom optional), cut in half or quartered
- Bunch cilantro, roughly chopped
- Zest of 1 and juice of 1-3 limes, to taste (the amount of juice that you use will depend on how flavorful the tomatoes are)
- 1/4 small red onion, sliced very thin
- Salt and pepper to taste
- 1 small jalapeño or serrano pepper, thinly sliced
- 1 avocado, cubed
- 1 ear of sweet corn, shucked, silks removed, and de-kerneled (*de-kerneling tip below)
- 1 small cucumber, peeled, seeded, and diced
- Combine all ingredients except for the lime juice, salt, pepper, and avocado (if using).
- Add the lime juice one tablespoon at a time until desired flavor is achieved.
- Add salt and pepper to taste. TIP: If you are making this early, the flavors will continue to build, so go easy on seasoning and adjust just before serving!
- If adding avocado, stir it in just before serving, otherwise the meat will begin to break down and the dish will become cloudy.
- Place a cutting board on a rimmed baking sheet or dish towel (this helps keep the kernels in one place, as they tend to fly all over!) .
- Break the ear of corn in half with your hands. Working with one half at a time, put the flat part of the ear of corn onto the cutting board (this will be the broken side) so that it’s standing upright.
- Hold the corn at the very top, so that no fingers are in the way of the knife, and push down with just enough pressure to stabilize the ear of corn.
- Slice down the ear of corn, removing the kernels from the cob. You might miss a few at the very top but your fingers are way more important!