Watermelon + Corn Salsa
Tis’ the season! We’ve got a few more weeks of watermelon and fresh corn harvesting here in Utah.
Did you know that you can actually eat fresh sweet corn right off the cob? No cooking required whatsoever. Although, I do recommend trying this recipe with FRESH just-picked sweet corn.
Our Watermelon Salsa recipe is surprisingly delightful, and totally PERFECT for backyard entertaining.
Enjoy this salsa with chips, pile it on tacos, smother fish or grilled chicken, or add it to your salads.
Makes about 8 servings
- 1 small seedless watermelon
- 2 cups diced cucumber
- 1 diced yellow & red bell peppers
- 1 small red onion, diced
- 2 jalapeños, seeded and diced
- 1 cup fresh corn, cut from the cob
- juice & zest of a fresh lime
- large bunch chopped fresh cilantro leaves
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Using a sharp knife, carefully slice your watermelon in half.
Cut through lengthwise first then slice on crosswise, without going through the rind, as shown in the pictures.
Scoop out the flesh, and quickly chop to get nice small, uniform cubes. Place your chopped watermelon into a large bowl.
Keep half of the watermelon rind to use as serving bowl if you wish.
Next, add the cucumbers, bell peppers, onion, jalapeños and corn into the mixing bowl.
Stir in your fresh lime juice & zest, cilantro, and season with sea salt and pepper to taste. Taste test, and adjust if desired.
Toss gently to combine.
Transfer your beautiful salsa into the watermelon bowl.