Napa Farmhouse 1885™: don't you think it is time for corn & watermelon salad?

sometimes the phrase "perfect timing" is actually appropriate. it is corn week at summerfest and guess what showed up in this week's csa box? yes, corn...lovely, beautiful corn on the cob. i have been waiting and waiting for local corn...summer has been cooler than usual this year...and everything i want...tomatoes, corn, peppers (hot), melon, etc has been late. when these items are finally ready i plan to eat them daily and not fuss around too much with the preparation. what could be better than simple grilled corn on the cob topped with butter or extra virgin olive oil and different seasonings? the first year of summerfest, 2008, i listed 8 different options in my post what do you do with fresh corn? i also shared the recipe for a very unusual sounding but delicious, chocolate corn cake. (trust me it is really, really good)

as much as i love corn, i find i only eat it in season. canned corn just does not do it for me. freshly picked corn quickly shucked and frozen is ok in a pinch...i use it in soups and casseroles...and i think out of season corn, shipped from halfway around the world, is just a waste of time and money. this leaves me with august and september as prime corn eating months. happily corn is good for you, full of nutrients, a good source of fiber and is low in calories. don't you love it when food is delicious and healthy? whfoods.org posted their nutritional profile for corn and said:

Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of the hydroxybenzoic acid called protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of energy-producing vitamin B1, vitamin B5, and phosphorus; heart-healthy folate and dietary fiber; and free radical-scavenging vitamin C and manganese.

hudson ranch corn

hudson ranch csa members party

in addition to corn, local melons are starting to ripen ...especially the lovely little individual sized "personal" watermelons. i think they are perfect for small families like mine because they average only two to five pounds. they have a thinner rind, firmer flesh and are sweeter than their bigger brothers. so i buy regular size when hosting parties...and "personal" when it is just us.

i love watermelon salads...and i love corn salads...what could be better than combining the two to make a delicious, refreshing, cool and a bit spicy salad? this recipe depends on using the freshest, best quality, organic and/or sustainably grown, local produce. you really will notice a difference in taste. the watermelon juice combines with lime for an oil-free dressing. jalapeño adds a bit of heat. feta provides protein and saltiness to balance the sweetness of the melon and corn. the measurements are guidelines...adjust to suit your palate. and feel free to substitute the mint for other herbs...basil is nice as is thyme, italian parsley or oregano. cilantro works really well with the jalapeno...be creative!

we had fresh homemade tamales (homemade, but not by me...on my list of things to learn to make), green chile and refried beans for dinner last night. the corn & watermelon salad was the perfect accompaniment. what would you serve it with?

corn & watermelon salad
1 small "personal" size watermelon (or half a regular one)
2 ears corn on the cob, grilled and cut off cob
1-2 jalapeños, minced (start with one. add the second if you want it very spicy)
4 oz. feta cheese, crumbled
1 lime
2 tablespoons mint, chiffonade
grey salt

seed the watermelon and cut into bite sized cubes. (or, if you want to be fancy, use a melon baller.) add to a large bowl. add the corn, jalapeño and feta cheese. gently stir to combine. zest the lime and add to salad. juice the lime and pour juice over salad. add mint and a pinch of salt and stir to combine all ingredients. taste and adjust salt if needed.