Watermelon Cubes with Southwest Corn Salsa & Cotija Cheese

These Watermelon Cubes are topped with a spicy Southwest Corn Salsa and Cotija Cheese – for the perfect blend of sweet and spicy.

Ingredients

• 1 ear of corn
• 1/3 cup red and green bell pepper, diced small
• 1/8 cup red onion, diced small
• 2 tablespoons cilantro, thinly sliced (reserve half for garnish)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic, minced
• 1 lime, zested and juiced
• 1 tablespoon jalapeño (seeds removed), finely chopped
• 1 teaspoon Tabasco sauce
• 1 small watermelon (with or without seeds), sliced 1-inch thick, then cut into 1.5-inch squares
• 1/2 cup Cotija cheese, grated

Preparation

• 1 Cook the corn by placing the whole ear in a microwave and cook on high for three minutes. Once removed from the microwave, remove husk and silk.
• 2 Chef's Tip: To remove the corn from the silk, cut off silk end and squeeze from the other end - the corn will come out of the husk without the silk.
• 3 Cut corn off cob. In a large bowl, toss with red and green bell pepper, red onion, cilantro, olive oil, garlic, lime juice, jalapeño and Tabasco sauce.
• 4 Top each watermelon cube with salsa, a pinch of lime zest and a pinch of Cotija cheese.