Ingredients
The following ingredients have 4 Servings
- 2 Ears Corn on the Cob
- 10 ounces Fresh Cherries ((280g))
- 4 pounds Watermelon ((1.9kg))
- 3 tbsp Butter ((50g))
- Salt (to Taste)
- ½ Lemon (, juice only)
- Fresh Mint (, see note 4)
- 3.5 ounces Feta Cheese ((100g))
Instruction
- Husk the corn and remove the silky threads. Cook in boiling water for 10 minutes. When ready, use kitchen tongs to transfer the corn onto a plate. Let it cool down.
- Meanwhile: Pit the cherries and cut watermelon into chunks. Put these into a serving bowl and mix.
- When the corn is OK to touch, use a sharp knife to cut off the kernels. Transfer them into a pan with butter and pan-roast for about 5 minutes. Season with salt and drizzle with lemon juice.
- Pour the pan-roasted kernels over the watermelon and cherries. Generously top with crumbled feta cheese and mint leaves.