STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Watermelon “Nachos”
[receipe_singel_video_post]
Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 2
FOR THE PICKLED CORN
- 1 jalapeño, thinly sliced into rounds
- ¾ cup white vinegar
- ½ cup water
- ⅓ cup sugar
- 1 tablespoon salt
- 1 ½ cups fresh corn kernels (about 2-2 ½ ears)
FOR THE BASE + TOPPINGS
- 1 small watermelon, cut into small triangles
- Chili-lime seasoning or Tajín
- Cotija, crumbled or grated
- Lime, cut into wedges
Instructions
- *Make your own chili-lime seasoning with this easy recipe.
- To make the pickled corn, combine all ingredients in a small mixing bowl except the corn and jalapeño and stir until sugar and salt is dissolved. In a sealable jar add the corn and jalapeño, pour over the brine. Cover and refrigerate overnight.
- Assemble the "nachos" by arranging the watermelon on a serving platter in an overlapping pattern. Sprinkle with chili-lime seasoning, a dusting of cotija, and spoon over pickled corn and jalapeños. Serve with lime wedges on the side.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out, you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
