Summer! Hello?! Where’d you go? I’m going to hold on to summer for as long as I can with this Watermelon Corn Salsa. It is sadly one of my last summer recipes, before transitioning to pumpkin and apple things! When I went to the farm stand and saw the hayrides out to the pumpkin patch and apple orchards, I knew it was time to wrap up this summer season on a high note!
I picked up the last of the fresh corn available this season. Tossing corn (that’s extra juicy and sweet when left uncooked!) with little watermelon chunks is the perfect non-tomato salsa base. A bit of lime juice and zest adds acid and brightness, along with crunchy red onion, fresh garlic scapes, and jalapeño for that little kick. This salsa is really kickin’ on grilled chicken, tossed with shrimp, on tortilla chips…or just spooned right from bowl-to-mouth!!
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 4-5 cups salsa
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
The Ingredients
3 cups watermelon, cut in small cubes
1/2 red onion, chopped
2 fresh corn ears, corn removed from cobs
2 garlic scapes, chopped into small pieces*
1/2 jalapeño, seeds removed and minced
1 juicy lime, zested and juiced
Salt
*If you can’t find garlic scapes, you can sub 1 clove minced garlic or a handful of chopped scallions!
The Steps
Gently toss, watermelon cubes, onion, raw corn, garlic scapes, jalapeño, lime zest and juice, and salt to taste.
If time allows, let marinate in fridge for 30 minutes before serving. Toss again before serving with a slotted spoon.
Saves well in the fridge for 1-2 days.
How to use salsa: on chicken, tossed with shrimp, on corn chips, alone as a side, etc. etc.!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
