Spicy Watermelon and Charred Corn Salad with Jalapeño Salsa
By OcadoLife
Published on 17 May 2024
“The combination in this salad is a bit unusual, but trust me, it really works,” says food writer
and stylist Emily Ezekiel, who created this beautifully balanced Spicy Watermelon and
Charred Corn Salad with Jalapeño Salsa. The marinated watermelon brings sweetness and
heat – a delicious contrast with the bitter leaves (use whatever you have handy, the more
colourful the better); and the almonds and charred corn bring smoky crunch.Time and servings
21 minsTotal time
4Servings
15 minsPrep time
6 minsCooking time
Ingredients
- 1 red birdseye chilli, finely sliced
- 3 limes, 1 zested, all juiced
- 5 cm piece ginger, grated
- 1 garlic clove, crushed or grated
- 1 tbsp fish sauce
- 1kg (approx.) watermelon, cut into 3cm cubes
- 2 corn on the cob
- 1 jalapeño chilli, sliced
- 3 tbsp (approx.) chopped coriander, plus extra sprigs to serve
- 100g smoked almonds, chopped
- 3 tbsp tbsp olive oil
- 70g red gem lettuce leaves, roughly torn
- 70g chicory leaves, roughly torn
- 70g radicchio leaves, roughly torn
- 1 (25g) bunch thai basil, leaves picked
Method
Step 1
For the watermelon, combine the birdseye chilli, lime zest and two-thirds of the juice, ginger, garlic, fish sauce and 2 tbsp water in a bowl or dish; mix well. Add the watermelon and toss to coat; chill while you prep the rest.Step 2
In a dry frying pan set over a high heat (or on a barbecue), cook the corn for 6 mins, turning regularly until charred all over. Once cool enough to handle, stand the cobs upright and carefully slice the kernels off each husk with a sharp knife.Step 3
Meanwhile, combine the jalapeño, chopped coriander, remaining lime juice, almonds, olive oil and ½ tsp salt in a bowl to make a salsa.Step 4
To assemble, toss the red gem, chicory and radicchio leaves, extra coriander sprigs and thai basil through the watermelon and arrange in a serving dish.Step 5
Scatter over the corn, followed by the jalapeño salsa. Serve immediately.