This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I recently found this Sweet Corn and Watermelon Salad with Citrus Dressing recipe on the Sunshine Sweet Corn website when I was searching for unique salad recipes. This salad recipe was definitely unique, combining watermelon, feta cheese and corn. And since I LOVE all of the main ingredients on their own, I just had to try this dish that put them all together.
I wasn’t hopeful I’d find these ingredients in April (when I discovered the recipe), but I set off for the grocery store anyway. My local grocery store has surprised me before with items I was sure I would find and I really wanted to try this recipe!
Delightfully, this grocery store visit was one of my lucky ones. It turns out that even though it’s too cold for corn to grow here in Virginia in the Spring, it’s plenty warm enough in Florida. And the Sunshine Sweet growers are more than happy to share their bounty with those of us in cooler climates. As a result, I was able to pick up everything I needed for the sweet corn and watermelon salad, plus the couple of items I still needed to make the citrus dressing.
If you’re wondering if the Sunshine Sweet Corn is as good as the local corn you’ll find during late summer and fall, I can assure you it is! These ears of corn were fresh, sweet, and perfectly ripe. Plus, after doing a little research I discovered that Sunshine Sweet Corn is non-GMO and regulated for quality control. You don’t have to worry about the quality or taste.
How to Make Sweet Corn and Watermelon Salad with Citrus Dressing
I was so excited to make and try this sweet corn and watermelon salad and I wasn’t disappointed! The combination of sweet and sour and the fresh crispness and juiciness of the ingredients create an amazing celebration of flavor. And it’s so easy to make, I can enjoy this salad as often as I want since I can make it in just a few minutes.
I followed the original recipe exactly and after doing so, wouldn’t change a thing.
First, I popped the corn in the microwave to steam the ears. I placed them right into the microwave with the husks on and cooked on high for 3 minutes. While they cooled, I prepared the dressing.
For the dressing, I juiced one large orange and half of a lime. Then I added olive oil, orange zest (from the peel of the orange I juiced), honey, and a dash of salt and pepper.
Next, I diced the watermelon and cut the corn off the cobs.
Finally, I prepared the salads by layering the ingredients in this order:
- Feta Cheese
Here’s a printable version of the recipe:
- 2 cups arugula leaves
- 2 cups diced watermelon
- 1-1/2 cups sweet corn kernels (2-3 ears Sunshine Sweet corn)
- ¼ cup crumbled feta cheese
- ¼ cup orange juice (1 large orange)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon orange zest
- ½ teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- In a small bowl, combine orange juice, olive oil, lime juice, zest, honey, salt and pepper. Whisk until well combined. Set aside. Divide arugula onto four plates. Top each portion with watermelon, corn and cheese, dividing evenly. Drizzle with dressing over all.
Now that I know I can get fresh corn right now, I’m going to try this Sweet Corn, Tomato & Avocado Salsa for Cinco de Mayo.
And I know this Italian Sausage and Corn Skillet is going to become a new family favorite.