Watermelon Street Corn Salad with Tequila Lime Chicken

Watermelon Street Corn Salad with Tequila Lime Chicken

Do you ever get sick of your own voice, your own writing? I do. When I sat down to write this post for this blissfully delicious Watermelon Street Corn Salad I thought, ugh, not this b*tch again. It may sound like self-deprecation but it’s not. It’s like watching the same television show over and over again; the storylines may vary episode to episode but the personality stays the same. I’m sick of my narrative, my quirky puns, my attempts at humor. It’s pretty much what my head sounds like all the time.

Watermelon Corn Layout - Watermelon Street Corn Salad with Tequila Lime Chicken
Psst! You can buy a print of this photo here.

I get like this from time to time. I’m sure everyone who writes for a living does (if not, lie to me and say they do). It’s different from writer’s block because you are perfectly capable of writing your usual schtick, you just don’t don’t want to. So, instead of rattling on about corn season, I thought I’d be real for a moment and express a very real feeling.

Watermelon Street Corn Salad

You see, the winter hits me hard. I get very very down by January and I stay there until mid-April. I know lots of people deal with this phenomena particularly in my part of the world. But we don’t really give it much weight other than using it as fodder for sarcasm and jokes about frost bite. There is something valiant in laughing in the face of difficulty. I get it. But jokes do little to alleviate the foreboding I feel whenever September hits. I know what’s waiting for me and I know it will suck.

Tequila Lime Chicken - Watermelon Street Corn Salad with Tequila Lime Chicken

This is why I try to hold onto summer so tightly. That’s why I insist that summer isn’t over until September 21st and pledge to BBQ until November. I can’t bear to think about January when the outdoors become a no man’s land and my vitamin D reserves dwindle. It’s also why I reserved this Watermelon Street Corn Salad with Tequila Lime Chicken for the first week of September. This is end of summer comfort food.

When we think comfort food, we tend to think of carbs with cheese baked in a casserole dish. But comfort food can come in many forms and with or without a side of mashed potatoes. Think about it. The things that bum us out can vary, so the food that soothes us must vary too.

Watermelon Street Corn Salad with Tequila Lime Chicken

Right now, I’m feeling blue because I know I will feel blue later. This may strike you as a bizarre emotion and that’s because it is. But the point is I have a very specific type of blueness, one that can only be alleviated by fresh produce and reminders of the mid-winter Mexico trip that awaits me. I need to be reassured of the good that is still around me and the good that lies ahead. So, for this very specific moment and emotion, this Watermelon Street Corn Salad is comfort. Later stroganoff and mac & cheese will have their *vital* role to play but for now, my comfort food is this piece of bliss.

So, in closing, summer isn’t over. There is no need to rush the squash counter at the grocery store. Soak up the last of the summer rays and indulge in this Watermelon Street Corn Salad. We can lose our sh*t over butternut squash and Halloween candy later.

Watermelon Street Corn Salad with Tequila Lime Chicken

Enjoy!

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Watermelon Street Corn Salad with Tequila Lime Chicken

Serving Size: 2-4

Ingredients

    Tequila Lime Chicken
  • 6 skinless, boneless chicken thighs, cut into strips
  • 2 cloves garlic, minced
  • 1 1/2 shots tequila
  • 2 tablespoons olive oil
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 6 bamboo skewers, soaked overnight
  • Chili Grilled Corn
  • 5 ears corn, shucked
  • 2 tablespoons olive oil
  • 1 teaspoon Ancho chili powder
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • Juice of 1 lime
  • Watermelon Street Corn Salad
  • 1 batch grilled corn, cut from the cob
  • 1/2 small watermelon, skin removed & cut into bite-sized pieces
  • 4-5 radishes, thinly sliced
  • 2-3 jalapenos, thinly sliced
  • 1 avocado, peeled & cubed
  • 1/2 cup sour cream
  • 1/2 cup cilantro, tightly packed (divided)
  • 2 tablespoons mayo
  • 2 cloves garlic, peeled
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 1 200g (7 oz) package feta, crumbled

Instructions

    For the Chicken
  1. Place chicken in a large resealable bag and set aside.
  2. In a small bowl, place the garlic, tequila, olive oil, chili powder, cumin, salt, and lime juice. Whisk to combine.
  3. Pour the marinade over the chicken. Seal the bag and toss to coat. Force the air out of the bag and reseal.
  4. Marinate the chicken for 2-3 hours.
  5. Thread 4-5 chicken pieces on each skewer and set aside.
  6. Heat a large grill over high heat until smoking. Add the chicken and brown on all sides. Reduce the heat to medium (if using a BBQ, move them to an area of the grill that gets indirect heat) and cook for 2-3 minutes a side.
  7. Transfer the finished skewers to a plate and serve hot.
  8. For the Corn
  9. Brush the corn generously with the olive oil.
  10. Sprinkle each ear evenly with chili powder, salt, and fresh ground pepper. Squeeze the lime over the corn and set aside.
  11. Heat a large well-oiled grill over high heat. Add the corn to the grill and cook until blistered, rotating occasionally. About 7-10 minutes.
  12. Remove the corn from the grill and let cool slightly.
  13. Cut the kernels from the cob and place them in a large bowl. Set aside.
  14. For the Salad
  15. Add watermelon, radishes, jalapenos, and avocado to the corn and set aside.
  16. Place the sour cream, 1/4 cup of the cilantro, mayo, garlic cloves, chili powder, cumin, cayenne pepper, and salt in a large food processor. Blitz until smooth.
  17. With the food processor running, stream in the lime juice and mix until well-integrated.
  18. Pour the dressing over the watermelon corn salad and toss to coat.
  19. Roughly chop the remaining cilantro and sprinkle it and the feta over the finished salad. Refrigerate until ready to serve.
  20. When ready, serve with 1-2 hot chicken skewers and a margarita.
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2 Comments

  1. I am totally with you on everything you said here Susan! But I assure you from a readers standpoint it doesn’t sound boring! Plus I love hearing about other insecurities… makes me feel normal.

    The winter depression hits hard on this side of the Atlantic too. It doesn’t have the cold but we have about 9 months of grey and darkness. So I feel you in making the most out of summer 🙂 you’ve inspired me and I’m not going to give into this fall feels yet!! ❤️

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