Watermelon Arugula Corn Salad
15 Min

Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon. Nothing quenches a summer thirst like biting into large wedges of watermelon, a fruit that originated in West Africa and is now a worldwide favorite. If you can snag a peppery bunch of fresh arugula from the farmers market, this salad will truly sing.

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Cook Time

15 Minutes



Step 1
Cut the roasted kernels off the corn cob.
Step 2
Heat the olive oil until just shy of smoking and pop the cumin seeds. Quickly take the pan off the heat. When the oil has cooled off, whisk in the lemon juice, mustard, honey, salt, and mint leaves.
Step 3
In a salad bowl, arrange the arugula, watermelon, and roasted corn. Pour the dressing over the salad and serve immediately.


3 cups arugula

1 corn, roasted or grilled

4-inch wedge of watermelon, cut into 2-inch triangles


3 to 4 tablespoons olive oil

1/2 teaspoon cumin seeds

Juice of one lemon

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch of sea salt

1 tablespoon mint, finely chopped

Notes & Variations

  • Replace mint with basil.
  • Add crumbled goat cheese on the salad just before pouring the dressing on.
  • Replace cumin seeds with mustard or coriander seeds.
  • Save corn cob for stock.
15 Min

There's nothing corny about these dishes.

Except for the literal corn. Go ahead, eat your heart out!