Watermelon and Grilled Corn Salad

Recipe

Salad
Watermelon and Grilled Corn Salad

Primary Media

Diced watermelon, corn kernels, sliced red onions and cherry tomatoes in a bowl with basil leaves for garnish

User Rating

3.48 out of 5 stars
Rate it:
46 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 ear(s) corn, husks and silk removed
2 tsp. Hy-Vee canola oil
4 c. cubed watermelon
1 c. cherry or grape tomatoes, sliced
½ c. thinly sliced red onion
2 tbsp. chopped fresh basil
1 ½ tbsp. rice vinegar
1 tbsp. Hy-Vee Select extra-virgin olive oil
¼ tsp. Hy-Vee salt

Directions

  1. Brush corn with canola oil. Grill over medium-hot coals for 8 to 10 minutes or broil 5 inches from heat about 15 minutes or until kernels are tender and charred. Cool slightly. Cut kernels from cobs; cool completely.
  2. Meanwhile, in a medium bowl combine watermelon, tomatoes, red onion and basil. Stir in cooled corn. Combine rice vinegar, olive oil and salt; pour over watermelon mixture and toss gently to coat.

Nutrition facts

Servings

120 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Total Carbohydrates: 20g
  • Protein: 3g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2012.