1 ear of corn, husked

1 tablespoon neutral oil

1 ½ teaspoons extra-virgin olive oil or avocado oil

1 lime, zested and juiced

1 large jalapeño pepper, de-seeded and finely chopped (leave the seeds in for more heat)

½ cup mixed finely chopped herbs (cilantro, scallions, or mint)

Salt and black pepper to taste

1 pound watermelon, cut into bite-sized chunks (about 1 ½ to 2 cups)

For Serving:

¼ cup corn nuts (optional)

Chili powder (optional, for extra heat)

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Grill the Corn: Heat neutral oil in a skillet or grill over medium-high heat. Add the husked ear of corn and cook for 5–7 minutes, rotating occasionally until charred and cooked through. Remove from heat and allow to cool slightly.
Prepare Salad Base: While the corn is cooling, cut the watermelon into bite-sized chunks and place them in a large mixing bowl.
Chop the Corn: Once the corn is cool enough, slice off the kernels and add them to the watermelon.
Prepare Dressing: In a small bowl, combine extra-virgin olive oil (or avocado oil), lime zest, lime juice, finely chopped jalapeño, and a pinch of salt and black pepper. Stir well to combine.
Assemble Salad: Pour the dressing over the watermelon and corn, and add the chopped herbs. Toss gently to combine.
Serve: Garnish with optional corn nuts and a sprinkle of chili powder for extra heat and crunch. Serve immediately.

More Heat: Add more jalapeño seeds or cayenne pepper for extra spice.

Vegan Cheese: Sprinkle crumbled vegan cheese or feta for a tangy contrast.

Fruit Variations: Add mango, cucumber, or pineapple for added sweetness and variety.

Grilled Veggies: Incorporate grilled veggies like bell peppers or onions for a more substantial salad.