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Watermelon Cucumber Corn Salad
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5 from 1 vote

Watermelon Cucumber Corn Salad

Refreshing and crisp is the best way to describe this watermelon cucumber salad with feta and grilled corn. Serve it as a summer side dish.
Prep Time20 minutes
Cook Time1 hour 7 minutes
Total Time1 hour 27 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Paige Adams

Ingredients

  • 3 cups cubed seedless watermelon
  • 1 teaspoon kosher salt
  • 2 ears corn, shucked
  • 1 teaspoon olive oil
  • 1 English cucumber, diced (about 1-1/2 cups)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1/3 cup crumbled feta
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Place the watermelon in a colander. Toss it with 1/2 teaspoon kosher salt. Let the watermelon sit and release its juices while you grill the corn.
  • Preheat a gas or charcoal grill on high heat.
  • Rub the corn with the olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
  • In a large bowl, stir together the watermelon, corn, cucumbers, scallions, cilantro, feta, flaky sea salt and black pepper.
  • Store leftovers in an airtight container in the refrigerator.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition

Calories: 128kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 1025mg | Potassium: 387mg | Fiber: 2g | Sugar: 11g | Vitamin A: 938IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 1mg