When you want to eat extravagantly and barely lift a finger, this colorful mix delivers the juiciest of bold and bright flavors.
1⁄2 a small watermelon, seeded, rind cut off, cut into 1” cubes
2 ears fresh sweet corn, kernels cut off cob
1 teaspoon sumac powder
1⁄4 teaspoon cayenne
5 basil leaves, cut into chiffonade
1⁄2 a lemon peel, cut into thin strips
flake salt, to taste
- Transfer cubed watermelon and any accumulated juices to a serving platter.
- Add cut corn, leaving any rows or partial rows intact as you scatter it onto the watermelon.
- Sprinkle sumac and cayenne, followed by the basil and lemon zest.
- Season with flake salt. Serve immediately.
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