Corn & Watermelon

Corn on the cob is a staple in our house during the summer months.  We usually opt to eat it grilled along with a little butter.  Really, is there anything better?  Didn't think so.
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!

Simple ingredients.
Perfectly refreshing.

Sweet Corn Salad w/ Watermelon


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


In medium bowl combine all the ingredients above.  Toss well.  Serve Chilled.

Serves 4
Slightly adapted from Paula Deen


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