📖 Instructions

1. Get your corn ready: Shuck the corn, removing all the husks and silk. Now, lightly brush the corn with olive oil. This helps it char nicely on the grill.
2. Fire up the grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grates are clean so your corn doesn't stick.
3. Grill the corn: Place the corn on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. You want those nice grill marks all around!
4. Cool the corn: Once grilled, remove the corn from the grill and let it cool slightly. You should be able to handle it without burning your fingers.
5. Cut the kernels: Using a sharp knife, carefully cut the kernels off the cob. I find it easiest to stand the corn upright on a cutting board and slice downwards. Pro tip: if you put a small bowl upside down in the middle of a larger bowl, it makes this process easier.
6. Prep the watermelon: Cut the watermelon into bite-sized cubes. You want them to be big enough to hold their shape but small enough to eat easily.
7. Mint matters!: Chop the fresh mint leaves. Don't chop them too finely, you want to be able to see and taste those lovely green flecks.
8. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey (or agave), and a pinch of salt and pepper. Taste and adjust the seasonings as needed. I like mine a little tangy!
9. Combine everything: In a large bowl, combine the grilled corn kernels, watermelon cubes, and chopped mint. Pour the dressing over the salad and gently toss to combine. Be gentle so you don't mash the watermelon.
10. Chill (optional): For the best flavour, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, it's also delicious served immediately!
11. Garnish and serve: If you want to be fancy (and I usually do!), garnish the salad with extra mint leaves and a few lime wedges before serving. Enjoy!