Grill/Barbecue

Grilled Corn & Watermelon Salsa

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

This is a tasty salsa or relish. It can be enjoyed with chips and veggie sticks or on top of roasted or grilled vegetables. It can also be a relish on your favorite plant based burger or sandwich. You could also add a can of black beans and serve this salsa alongside some rice and call it a main course. So many possibilities! —Chef Reza Setayesh | Plant Loving Humans

  • Cook time 10 minutes
  • Makes 2 quarts
Ingredients
  • 4 ears of corn
  • 6 cups (48 oz) watermelon, diced small
  • 1/2 cup chopped cilantro
  • 2 limes, juiced
  • 1 cup red onion, minced
  • 1 large jalapeño, minced
  • 1 tablespoon cumin, toasted & ground
  • 1/2 tablespoon coriander seeds, toasted & ground
  • 2 teaspoons sea salt
  • 2 tablespoons cider vinegar (optional)
In This Recipe
Directions
  1. Shuck the corn and place on the grill, allowing each side to be blistered with grill marks before rotating until all areas are uniformly grilled with dark brown spots
  2. Using a sharp chef’s or kitchen knife cut the kernels off the cob
  3. Place all ingredients in a mixing bowl, taste and adjust seasoning
  4. Add a splash of cider vinegar if you like your salsa to have a punch

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