If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn chili-powder seasoning and a quick pickle. With just a few minutes of prep work, you’ll create a colorful salad that highlights the sweet flavors of watermelon and corn, all balanced by a spicy surprise. Also nice: The salad offers a refreshing counterpoint to traditional barbecue fare.
Spicy Corn Salad with Watermelon
Serves 4 to 6
1 tablespoon apple cider vinegar
2 limes, zest and juice
¼ teaspoon salt-free chili powder
3 cups cubed watermelon, cut into 1- to 2-inch squares
2 cups fresh, raw corn kernels (about 2 ears of corn)
1 tablespoon chopped fresh cilantro (optional)
In a medium mixing bowl, whisk the vinegar, the lime zest, 2 tablespoons of lime juice and the spice until well combined. Add the watermelon and corn, and gently mix again. Then cover the bowl and place it in the refrigerator for a minimum of 30 minutes (and up to a full day) before serving, occasionally tossing the ingredients.
When ready to serve, drain and reserve the pickling juices and set aside. Transfer the salad to a serving dish and sprinkle with fresh cilantro, if using. Then add a drizzle of pickling juices to taste. Serve cold.
Sodium content: watermelon: 2 mg, 1 cup diced; corn: 22 mg per cup (or 1 large ear)
All sodium content from the USDA National Nutrient Database, release 26, and based on values for raw ingredients for traditional serving sizes.
Jessica Goldman Foung began the blog SodiumGirl.com to capture her adventures in a low-sodium life. She regularly writes about salt-free flavor tips and ingredient swaps. She released her first cookbook, Sodium Girl’s Limitless Low-Sodium Cookbook, in 2012 and is working on her second, to be released next year.