Watermelon and Sweet Corn Salad
August 11, 2020

Prep Time:
Cook Time:
Servings: 6

I created a few simple salads that take summer’s best and freshest ingredients, starting with this watermelon and sweet corn salad! It has a sweet, bright and fresh taste thanks to the lime and sumac powder. Never heard of sumac before? Don’t worry, you can totally skip this ingredient, but if you do see it in the market grab it because it’s a great ingredient that can be used to brighten up dry rubs, spice blends and dressings. It’s made from dried and ground berries of the wild sumac berry, and has a flavour reminiscent of lemon juice.



  • 2 ears fresh sweet corn, husk removed (you can grill the corn as well)
  • ½ small watermelon, rind cut off, seeded and cut into 1-inch cubes
  • 1 lime
  • 1 tsp sumac powder
  • pinch cayenne or sweet smoked paprika
  • 1 tsp black sesame seeds
  • 5 basil leaves, cut into thin strips
  • Flaky sea salt, to taste



  1. 01. Place ears of corn in a pot of boiling water and cook for 5 minutes. Alternatively, grill ears of corn until warmed through and grill marked, about 5 minutes. Set aside on a plate until cool enough to handle, about 5 minutes.
  2. 02. Cut kernels off corn, leaving any rows or partial rows intact as it makes for a pretty presentation.
  3. 03. Place watermelon on a serving platter and scatter corn kernels overtop. Finely grate half of the lime rind over salad before cutting lime in half and squeezing over lime juice.
  4. 04. Sprinkle with sumac, cayenne, sesame seeds, basil leaves and salt. Serve immediately.




Sweet Corn and Watermelon Salad by Karlene Karst

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