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.