Grilled Corn and Watermelon Salad with Feta and Mint
Golden-charred corn kernels, slightly smoky grilled watermelon, creamy crumbled cheese and snap-fresh mint create a contrast of textures and bright, tangy flavors that sing of midsummer. Quick charring on a hot grill or grill pan adds a charred-savory edge that balances the fruit's natural sweetness.
Substitute halloumi for feta if you want more savory, grilled-cheese bites, or use goat cheese for a softer, tangier finish. Make this dairy-free by swapping feta for a toasted almond crumble or firm tofu cubes. For an oven-only option, char the corn under a hot broiler and sear the watermelon on a hot skillet.
Serve chilled or at room temperature as a centerpiece summer BBQ salad, a colorful potluck contribution, or a light side for grilled fish or chicken. Leftovers keep 1–2 days refrigerated (dress just before serving for best texture).
How to Make It
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1
Preheat a grill or grill pan over medium-high heat until very hot.
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2
Trim the corn and lightly brush each ear with a little olive oil (or use oil spray). Place corn on the hot grill and char, turning every 2–3 minutes, until all sides have blackened spots and kernels are tender, about 8–10 minutes total.
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3
Meanwhile, cut the watermelon into 2 cm (about 3/4 inch) thick wedges, then brush both sides lightly with olive oil and season with a pinch of salt.
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4
When corn is nearly done, grill the watermelon wedges 1–2 minutes per side until lightly charred and warmed through. Remove watermelon and corn to a board to cool slightly.
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5
Cut the charred corn kernels off the cobs with a sharp knife and place kernels in a large bowl. Cut the grilled watermelon into 2 cm cubes and add to the bowl.
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6
Crumble the feta cheese and tear the mint leaves; add both to the bowl along with the baby arugula.
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7
Whisk together lime juice, honey, extra-virgin olive oil, smoked paprika, remaining salt and black pepper in a small bowl to make the dressing.
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8
Pour the dressing over the salad and gently toss to combine, adjusting seasoning as needed.
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9
Scatter toasted pumpkin seeds over the top if using, and serve immediately at room temperature or chilled for 15–20 minutes.
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