- 3 ears sweet corn, husks and silks removed
- 4 cups watermelon, seeded and diced
- 1/4 cup feta, crumbled - use goat or sheep's milk
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons spearmint or mint, finely chopped
- black pepper, to taste
- salt, to taste
Cook corn in hot boiling salted water for 5 minutes. Remove and allow to cool. Chop watermelon, crumble feta and chop mint while corn cools. Cut corn from cob. Discard cobs. Toss corn, watermelon, and crumbled feta in a large salad bowl. Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl. Salt and pepper to taste. Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.
