Friday Recipe: Watermelon & Corn Summer Salsa With Fresh (Kid-Picked) Herbs

August 06, 2010

By Mark Bishop, Deputy Director

This was so delicious that my wife and I couldn’t stop eating it. I had to share. It’s a little sweet; a little spicy; a little creamy; a little crunchy. It was just delicious.

I decided to use up the leftover corn from my fridge by making a small salad/salsa. First, I sent Henry into the garden to grab some herbs. He loves herbs — and he especially loves picking them. So he picked me a handful of chives, tarragon and one big leaf of basil. I love getting him involved in any aspect of my cooking. Henry didn’t love this recipe, but when he saw his herbs combined with corn and watermelon, he at least tried it. I think my problem was that I left the remaining watermelon on the counter so he focused on the fruit in front of him rather than on the salsa. (Not the worst problem to have — and hey, more salsa for me!)


Ingredients

2 ears of corn with the kernels removed
1/2 cup diced watermelon
1 avocado
1 diced red bell pepper
1 clove garlic, finely diced
1 small slice of a jalapeno pepper, diced
Sea salt to taste
Fresh herbs to taste, chopped

I diced all the ingredients finely and combined them. The mixture of sweet, savory and creamy made this so yummy.

Even though Henry didn’t chow down on this salsa, he was proud of his contributions. Learning to cook isn’t always about eating. It’s about knowing your food and taking pride in your creation. I’ll call this a win for all of us today.