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Summer Corn Salad with Watermelon 'Bacon'

A fresh summer corn salad with crumbles of tangy watermelon "bacon" (dehydrated watermelon).
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Author Jeanne Fratello

Ingredients

  • For the watermelon:
  • 10 to 12 slices of watermelon sliced about 1/4 inch thick and 1-2 inches wide, rind removed
  • Juice of 1 lime
  • 1/2 tsp. sea salt
  • Ground pepper
  • 1/4 tsp. paprika
  • For the corn salad:
  • 4 ears fresh corn
  • 3 green onions finely chopped
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lime
  • 1/2 tsp. salt
  • Ground pepper
  • Dash of paprika

Instructions

  1. Preheat the oven to 175 degrees.
  2. Slice the watermelon as described above so it looks like small pieces of bacon. Blot the slices dry with a paper towel. Drizzle the lime juice over the watermelon, and then top with salt, pepper, and paprika. Cover a baking sheet with parchment paper, and then lay the seasoned watermelon slices carefully on the parchment paper. Bake for 8 hours, checking occasionally. When it is done, the watermelon slices should have the texture of fruit leather.
  3. For the corn salad: Peel the four ears of corn and boil them for 10 to 15 minutes. Cut the kernels of corn off the ear and place in a medium bowl. Toss in the green onion slices, olive oil, lime juice, salt, pepper, and paprika. Crumble 5 to 6 slices of the watermelon bacon and garnish the salad. Serve at room temperature.