Watermelon-Feta Fresh Corn Salad

Name: Watermelon-Feta Fresh Corn Salad
Yield: Serves 4 to 6
Cuisine: US & Canada
Ingredients: 2 cups, watermelon, cut into 1/2-inch pieces; 2 , cucumbers, peeled, quartered lengthwise, seeded, and cut into 1/2-inch pieces; , Salt and pepper; 2 , scallions, sliced thin; 1 1/2 tablespoons, white wine vinegar; 2 1/2 tablespoons, olive oil; 5 ears, corn, kernels cut from cobs; 1/4 cup, minced fresh mint; 4 ounces, crumbled feta cheese

8 comments

Appears in Cook's Country August/September 2011

For a corn salad that was full of flavor and not waterlogged, we got out our frying pan and salt shaker.

SERVES4 to 6

TIME35 minutes, plus 20 minutes cooling and 30 minutes resting

WHY THIS RECIPE WORKS

Corn tossed with fresh produce and a bright vinaigrette seems basic, but bland corn and watery dressing reared their heads. To prevent the watermelon and cucumber from flooding the dressing with weepy juices, we first salted and drained the...

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