When summer comes around, I love to take inspiration from the amazing fresh seasonal produce to create light and healthy dishes. The juicy melons and brightly flavored veggies work wonderfully to create sweet and crunchy salsas, tangy chutneys and colorful salads.
Picking your own produce at a U-Pick farm is a great way to spend a Sunday with the family. My kids relish the opportunity to pick blueberries from bushes and corn from the ground. We take home our amazing bounty and enjoy the farm fresh taste of just-picked fruits and veggies. If you’ve ever been to a farmers market, you know that there is no comparison between freshly picked produce, and the stuff sitting on the shelf in your grocery store.
Using bright and sweet farm fresh produce requires little preparation. I usually dress my salads minimally with olive oil and citrus, allowing the fresh flavors to speak for themselves. This watermelon corn salsa is a great example. I’ve made it with both raw and cooked corn – each is equally delicious.
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TIP: A great way to remove corn from the cob, is to cut the corn over a bundt pan, allowing the kernels to fall into the bowl, instead of all over your counter.
For more recipes from Chanie check out her blog Busy in Brooklyn.
Ingredients
9 oz finely diced watermelon (about 2 cups)
3 ears corn, raw or cooked to crisp-tender, shucked
1/3 cup red onion, finely diced
1 jalapeno, vein & seeds removed, finely diced
1/4 cup loosely packed cilantro, roughly chopped
1 Tbsp olive oil
juice of 1/2 lime
salt, to taste
Directions
Add all ingredients to a bowl and gently mix to combine. Serve with grilled chicken, fish, or tortilla chips.
NOTE: For more heat, add some of the jalapeno vein and/or seeds.
