Watermelon Salad Recipe

Preheat a medium skillet over medium-high heat. If using fresh corn on the cob, cut kernels from 2 ears; otherwise measure 1 cup of frozen (thawed) or canned (drained) corn.

Add 1 tablespoon olive oil to the hot skillet and swirl to coat. Add the corn in an even layer and let it cook, without stirring, 2–3 minutes to develop color. Stir and continue to cook 1–2 minutes more until kernels have light char spots. If desired, sprinkle smoked paprika over the corn during the last 30 seconds and toss to combine. Remove from heat and let cool to room temperature.

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey (or agave), 1/2 teaspoon Dijon mustard and 1/2 teaspoon salt.

Whisk vigorously (or tighten the jar lid and shake) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning—add up to 1/4 teaspoon more salt or a pinch of pepper if needed.

Prepare the watermelon: cut seedless watermelon into 1/2-inch cubes until you have about 3 cups. Pat the cubes gently with paper towels if they seem very wet.

Measure and rinse 1 cup fresh blueberries and drain. Gently tear or chop any large mint leaves and zest 1 tablespoon lemon to gather zest.

In a large bowl, add 5 cups Arcadian greens. Top with the cooled roasted corn, 3 cups watermelon cubes, 1 cup blueberries, 1/4 cup sliced mint, and 1/2 cup crumbled cotija cheese.

Drizzle about 2–3 tablespoons of the lemon vinaigrette over the salad and gently toss just to combine, taking care not to crush the watermelon. Add more dressing to taste if desired.

Finish with lemon zest, flaky sea salt (about 1 teaspoon, or to taste) and 1/2 teaspoon freshly ground black pepper. Serve immediately so the greens stay crisp and the watermelon remains refreshingly firm.