Healthy recipe from 4-Star chef: Roasted Corn and Watermelon Vinaigrette

Blogger: James Briscione, 4-star Chef with a B.S. in Nutrition/Dietetics
Blog: Chef on the market

In the restaurant, when dealing with food safety, we learn all about the ‘danger zone.’ It is the temperature range where bacteria can grow rapidly and potentially make food hazardous. Now that Labor Day (the symbolic end of ‘bathing suit’ season) is right around the corner with the holidays right on its heals, we find ourselves in the midst of a different ‘danger zone.’

In this zone, diets and exercise routines are the ones in danger as the motivation to look good on the beach or at the pool wanes with the summer sun. But there’s no need to slack, this is best time of the year for healthy eating. Farmland across the country is producing by the bushel right now, fields everywhere are full of flavor and nutrition. This is the time to get to your local market or farm stand. You’ll not only be taking care of yourself with delicious, good-for-you food but you’ll be supporting your community and the environment by buying from local farmers.

Here is a recipe takes advantage of some of the wonders your local market is guaranteed to be overflowing with. Plus, it’s a unique, healthy option for your Labor Day cookout.

Roasted Corn and Watermelon Vinaigrette
Serves 6    

½ Seedless Watermelon, cut into a medium dice

4 Ears Sweet Yellow Corn

2 small Kirby cucumbers, seeds removed and sliced optional

2 Limes, juiced (3-4 tbsp juice)

Extra Virgin Olive Oil

1 Tbsp Chives, finely sliced

Cayenne Pepper, or Piment d’ Espelette

Chervil

(cooking instructions after the jump)

• Place the cut watermelon in colander over another bowl. Gently stir in 2 teaspoons of salt and leave to drain.

• Shuck the corn and remove as much of the silken threads as possible. Lightly oil the corn and season well with salt and pepper. On the grill or in a very hot oven cook the corn until lightly charred. Allow the corn to cool and cut off the cob with a sharp knife.

• Add the lime juice to 2 tablespoons of the watermelon juice that collected underneath the colander (save the rest and make some watermelon margaritas). Whisk in ¼ cup extra virgin olive oil. Season well with salt and pepper, set aside.

• In a large bowl, mix equal amounts of corn and watermelon (you may not use all of it) with the cucumber and chives. Add half of the lime vinaigrette and a pinch of cayenne or piment. Taste and adjust the seasoning, adding more vinaigrette, salt, or chili to taste.

To serve, place your choice of cooked lean protein* in the center of a plate or platter and spoon a generous amount of the corn and watermelon over the top. Drizzle any remaining vinaigrette around the plate and garnish with pieces of chervil. To round out the plate add a few roasted potatoes and a small Arugula salad or just enjoy exactly as is.

*Lean Proteins- These are any cuts of meat that are naturally low in fat.

Choosing lean proteins- This recipe was created with chicken in mind. Though, this time of year especially, the sea is an excellent resource for lean proteins. Any mild white fish or fresh tuna (grilled, broiled or sauteéd) would be thrilled to find itself among this preparation. Pork tenderloin or a thinly sliced flank steak would be similarly pleased to be bathed in watermelon and corn.