When you want to eat extravagantly and barely lift a finger, this colorful mix delivers the juiciest of bold and bright flavors.


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Serves 4

You will need:

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
  1. Transfer cubed watermelon and any accumulated juices to a serving platter.
  2. Add cut corn, leaving any rows or partial rows intact as you scatter it onto the watermelon.
  3. Sprinkle sumac and cayenne, followed by the basil and lemon zest.
  4. Season with flake salt. Serve immediately.

TIP:

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When you want to eat extravagantly and barely lift a finger, this colorful mix delivers the juiciest of bold and bright flavors.
Photography by Food+styling+photography by Melina Hammer

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