Floating Olive Branch
Watermelon and Grilled Corn Salad



4 ears of corn

2 Tbs. Jalapeño Aromatizado Olive Oil, plus extra for drizzling  

1 tsp. Fleur de Sel, plus extra for sprinkling  

1 tsp. Pepe e Aglio Seasoning Blend, plus extra for sprinkling 

3 cups seedless watermelon, cubed 

3 cups yellow seedless watermelon, cubed 

2-3 Tbs. Cotija or Feta cheese crumbles 

2-3 Tbs. fresh basil, chopped 

2-3 Tbs. Watermelon Rosé Fruit Vinegar 



Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Shuck corn and brush with Jalapeño Infused Olive Oil. Lightly season with Fleur de Sel and Pepe e Aglio seasoning, and, once the grill is hot, add the seasoned corn. Grill for 2-3 minutes, occasionally turning, until tender and lightly charred. Remove from the grill and set aside to cool.
Once cool, remove kernels from the cob, and place them in a large bowl. Add watermelon to the bowl and toss to combine. Top salad with cheese crumbles, basil, and a light sprinkle of Fleur de Sel and Pepe e Aglio. Drizzle with Watermelon Rosé Fruit Vinegar and a little extra Jalapeño Infused Olive Oil before serving.