Hye Thyme Cafe: Corn and Watermelon Salad

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, June 17, 2015

Corn and Watermelon Salad

Corn and Watermelon Salad (Hye Thyme Cafe)

This recipe was borne out of pure curiosity. I had picked up a small watermelon and several ears of corn at the market, intending to have corn with dinner and cut into the watermelon the next day, but then I started to wonder. I did a search of corn and watermelon together, and sure enough, a bazillion different salsa and salad recipes popped up. I was introduced to the combination of watermelon and tomatoes last year, so why not watermelon and corn?

Chili powder goes well with both, so I decided to start there. Cumin is another flavor that works well with corn, and it seemed like it might be a nice balance when played against the sweetness of the watermelon. That turned out to be a good choice, because they all worked really well together. 

The next day, I decided to shred some lettuce, slice some little tomatoes and cucumbers and pile a mess of the Corn and Watermelon Salad over the top. That was great too! I just ate another big bowl for dinner tonight.  It will be even better in August when the corn will be at its peak of flavor here.

Rather than boiling the corn like I normally would, I decided to remove it from the cob, toss it with a bit of oil and the herbs and then roast it to really infuse those flavors. You will definitely have a few stray kernels, but if your corn is flying all over the kitchen, that means you're not cutting close enough to the cob and are losing a lot of that great corn flavor.

5 ears corn
2 T olive oil
1/4 t salt
1 T chili powder
1/2 - 3/4 t cumin
1/2 red bell pepper, petite diced
1/4 c red onion, petite diced
1 lime
1 T white balsamic vinegar
Approx 3c petite diced watermelon

  1. Preheat oven to 450.
  2. Remove kernels from corn and toss together with the olive oil, salt, chili powder, cumin, and zest from the lime.
  3. Transfer to baking sheet and roast for 15-20" until just starting to brown a bit around the edges; let cool.
  4. Toss the cooled corn in a large bowl with the diced pepper and onion, balsamic vinegar, and a good squeeze of lime juice.
  5. Gently fold in the watermelon and chill for 30" before serving.

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