Succulent Watermelon Salsa Recipe


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This salsa is a fruity, crunchy summer fiesta!

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Albuquerque, NM


  • 4 C. watermelon, small pieces
  • 1 C. fresh corn from cob (may substitute frozen and thawed)
  • 1/2 C. chopped red onion
  • 1/2 C. chopped daikon radish
  • 1/2 C. chopped jicama
  • 1 C. fine chopped bell pepper
  • 2 Tbs. zested jalapeno pepper

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If using fresh corn off the cob, blanch it for 10 seconds in boiling water. If using frozen corn, just allow it to thaw. Break up the watermelon into small pieces and remove seeds. Toss all of the ingredients gently so that watermelon doesn't turn to mush. Refrigerate for at least an hour before serving. Serve with blue corn tortilla chips. 

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