Grilled corn, watermelon and feta: summery BBQ side dishes

Let's be honest: the side dishes are often the first to go. So this month, no meat takes center stage, but two summery sidekicks: corn on the cob with lime butter and grilled watermelon with feta and mint. Sweet, salty, fresh. July in a nutshell. - Michael

Why grilled watermelon is not such a crazy idea

Watermelon on the BBQ sounds strange, but the heat caramelizes the sugars on the outside and makes it just a little firmer. Together with salty feta, mint and a little chili, it is a fresh counterpoint to all the meat. And corn is at its best on the BBQ: the kernels become sweet and get a light smoky flavor.

Let's get started!

1. Mash the soft butter with the lime zest, a pinch of chili flakes and salt.
2. Heat up the BBQ for direct grilling over medium-high heat.
3. Boil the corn on the cob for 5 minutes in water with salt and pat it dry.
4. Grill the corn for 8 to 10 minutes and turn it a quarter turn each time, until it has charred spots all around. Spread the lime butter over it as soon as it comes off the grill.
5. Cut the watermelon into thick 2 cm slices, brush them very thinly with oil and grill them for 1 to 2 minutes per side until there are nice grill marks on them.
6. Place the melon on a plate and crumble the feta over it. Finish with the mint, the red onion, a squeeze of lime juice and a turn of pepper.

Tip

Make the coals really hot for the watermelon and do not leave it on for too long. You want grill marks, not warm watermelon mush.

Storage and leftovers

Grilled corn stays good for 2 days in the refrigerator. Cut the kernels off for a salad or salsa. Grilled watermelon is best eaten immediately.