In an effort to change things up (and keep my family on their toes), I stumbled across this delicious recipe from my girl Paula Deen and knew it would make a perfect side for our BBQ. Best part, I still have a couple leftover ears to grill up the old fashioned way. Double win!
Sweet Corn Salad w/ Watermelon
Ingredients:4 cups watermelon, cubed
4 ears sweet corn, grilled and kernels cut off the cob
1/2 Tbsp white wine vinegar
2 Tbsp fresh basil, chopped
sea salt & pepper to taste
Method:In medium bowl combine all the ingredients above. Toss well. Serve Chilled.
Slightly adapted from Paula Deen