Corn, Tomato, Watermelon & Feta Salad
With spicy mint-lime dressing and a hack to keep you cool and cook your corn.
Food writers say annoying things this time of year. Things like, “It’s really important to buy the best produce” or “all you need are olive oil, lemon or lime juice, salt, and pepper and you’ve got everything you need to let the (insert summer bumper crop) shine.”
The thing is, like all varieties of overused tropes, there’s a lot of truth in those two. Right now the watermelon, corn, and cucumbers are extra crisp and sweet. Tomatoes are luscious, deep-red and generous of flavor and the taste of summer sun. Mint and basil grow faster than you can pick them (or buy them).
So all you need to do is cut everything up, toss it with something acidic and spicy, and you’re good to go. NYT Cooking recently highlighted a method for microwaving corn in its husks, but in the shuk the sweetest corn often comes pre-shucked. So I came up with a super easy and very effective method for steaming the corn in a wet towel. It works like a charm and uses the microwave so your kitchen stays cool. (Of course, feel free to boil using your favorite method).
