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Watermelon & Grilled Corn Salad

Watermelon & grilled corn salad with smoky charred kernels, crisp cucumber, and peppery arugula tossed with a lime-chili dressing. Juicy watermelon stays bright and crunchy, finished with feta, fresh herbs, and a zingy lime kick.
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Prep Time 20 minutes
Cook Time 12 minutes
cooling 5 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cup fresh watermelon
  • 3 ear corn husked
  • 1 cup cucumber diced
  • 0.5 red onion thinly sliced
  • 1 cup fresh arugula
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh mint leaves torn
  • 0.25 cup fresh cilantro leaves
Lime-Chili Dressing
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp olive oil
  • 1 tsp honey use 1 tsp to match 1/4 tbsp
  • 0.5 tsp chili flakes
  • 0.5 tsp chili powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Optional Toppings
  • 1 jalapeño thinly sliced
  • 1 Tajín seasoning for finishing
  • 1 flaky sea salt

Equipment

  • 1 grill pan

Method
 

Grill the corn
  1. Preheat a grill pan over high heat. Lightly brush the corn ears with olive oil.
  2. Grill the corn, turning every 2–3 minutes, for 10–12 minutes total. Stop when kernels look deeply charred in spots and caramelized, with visible browning on the cob.
  3. Remove the corn from heat and let cool for 5 minutes. The kernels should be warm-to-touch and no longer steaming heavily.
  4. Slice the corn kernels off the cobs by standing each ear upright and cutting downward. Set the charred kernels aside.
Make the lime-chili dressing
  1. Whisk lime juice, olive oil, honey, chili flakes, chili powder, salt, and black pepper in a small bowl. Taste and adjust seasoning so the dressing is tangy and lightly spicy.
Assemble and finish
  1. In a large wide bowl, combine the watermelon cubes, grilled corn kernels, cucumber, and red onion slices. Spread ingredients out so the watermelon remains intact.
  2. Add arugula, torn mint, and cilantro, then toss gently to combine. Stop when everything looks evenly distributed without bruising the watermelon.
  3. Drizzle the lime-chili dressing over the salad and toss once more, lightly. The salad should look glossy but not submerged.
  4. Top with crumbled feta cheese, jalapeño slices if using, and a light dusting of Tajín and flaky sea salt. Finish when feta is scattered and the surface shows flecks of seasoning.
  5. Serve immediately for the freshest texture, or chill for up to 30 minutes before serving. The salad is ready when the flavors taste bright and the watermelon is cool.

Notes

Pro tip: cool the charred corn for 5 minutes before slicing so the kernels don’t tear and melt the watermelon. Store covered in the fridge up to 2 days; dress right before serving for best texture. Freezing is not recommended because watermelon and herbs lose their crunch. For a dairy-free option, swap feta for crumbled marinated tofu or omit and add extra Tajín and a squeeze of lime.