Make it. Eat it. Love it.
If he touched another piece I would have cut off his hand. I was on corn cob number 2 and there were still 3 more fresh off the grill, sitting on a platter charred and ready for me to devour. My husband kept quiet with a smile on his face watching me slather the corn with butter and salt. Cob after cob I ate until there were none left. A slight wave of embarrassment came over me as I picked up my head after looking at the bare cobs scattered in disarray on the table. It was as if I had blacked out and became some sort of corn monster. I wiped my chin and my husband and I started laughing at what had just occurred.
I don’t normally eat like this, even in the 5 months I have been pregnant. Don’t get me wrong, I love corn but I have never consumed as much as I did this night. It was the first meal where the cravings of pregnancy took over and I ate like you would expect a hungry pregnant woman would.
Watermelon is another weakness during my pregnancy. I like to think that going through a whole watermelon in a week is totally normal, even though in the back of my mind I know that there is something slightly wrong with consuming so much of that pink juicy sweet fruit. Just writing about it makes my mouth water and if not for the small bit of self control I’m utilizing right now, I would be in the fridge diving into watermelon heaven.
This recipe is inspired by 2 ingredients that have satisfied me tremendously since they came into season. Yes, corn and watermelon. I’m not sure if it seems like a strange combination or not since my pregnant tastebuds may be on the fritz, however, they work amazingly together.
This tomato-less salsa has a base of grilled corn and watermelon with a dressing inspired by Trader Joe’s tomato-less corn salsa. After discovering TJ’s corn salsa years ago, I have fallen in love with it and have been trying to replicate the sweet and spicy sauce it’s covered in, especially since moving to Israel where Trader Joe’s is just a memory.
Though not as syrupy as Trader Joe’s, I think this comes pretty close to the sweet and spicy taste they have going on. I combined apple cider vinegar, agave syrup, mustard seeds and turmeric. After letting simmer on the stove for a few minutes, the mixture cooled and was poured over corn, watermelon, chili pepper and spring onion. The result is the perfect summer salsa and is a recipe I will be making again and again.
Sweet, spicy and filled with summer favorites like corn and watermelon, this is the perfect salsa to serve alongside chips, topped on guacamole and mixed in tacos or burritos. It’s so good it may even replace your typical salsa. Plus, just think, if some spills off your chip you don’t risk having a big red stain on your shirt from chunks of tomatoes.
|Corn and Watermelon Salsa||
You can use frozen or canned corn to speed up time or if you have no grilled corn left over from a previous use.