This recipe is healthy, sweet and savory!
Serves 6 (aprox. 1 cup each)
3 ears of corn, husks and silk removed
2 teaspoons canola oil
5 cups cubed watermelon
1.5 cups cherry or grape tomatoes, sliced
1/2 thinly sliced red onion
2 tablespoons chopped fresh basil
1.5 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Brush corn with canola oil. Grill over medium-hot grill for approx. 10 mins, until kernels are charred and tender. Cool slightly. Cut kernels from cob; then cool completely.
In the meantime, in a medium sized bowl combine tomatoes, red onion, bail, watermelon. Stir in cooked corn into the mixture. Combine rice vinegar, olive oil and salt; pour over watermelon mixture and toss gently to coat.