SALLIE SWOR / COOKBOOK AUTHOR
6 c seedless watermelon, chopped into bite size pieces (one small watermelon)1 small Vidalia onion, chopped1 bunch of mint, thinly sliced6 ears of corn, shuckedJuice of 3 limes (about ¼ cup)1/4 c olive oil2 T sugar2 t saltSeveral shots of hot sauce - to tasteDirectionsGrill or broil corn to blacken the kernels a bit. Cool and slice from cob.Mix corn, watermelon, onion, and mint in a large salad bowl.Place lime juice, olive oil, sugar, salt and hot sauce in a jar or any container with a top and shake it up. Taste for seasonings.Pour dressing over the salad and give it a quick toss.You can serve this immediately or store in the fridge for several hours. Enjoy!