### TranslatedIngredients: 2 cups Watermelon - peeled and diced,1 cup Del Monte Whole Corn Kernels,1/4 cup Basil leaves - washed and chopped,1/4 cup Mint Leaves (Pudina) - washed and chopped,1 tablespoon Lemon juice,Salt - to taste,1/2 teaspoon Black pepper powder,2 tablespoons Pickled Jalapenos - chopped,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Honey ### PrepTimeInMins: 10 ### CookTimeInMins: 5 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Watermelon and Corn Salad, let us cook the corn in a pressure cooker.Place the pressure cooker on the flame, add 1 cup of raw corn kernels and ½ a cup of water, close the cooker and pressure cook for one whistle. Turn off the flame and release the pressure.Drain the corn and set aside.Transfer the corn into a mixing bowl along with the diced watermelon and place this bowl in the refrigerator and allow to chill.In the meanwhile, to make the Basil and Mint dressing, combine the ingredients- basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil and honey in a mixer jar. Make a coarse paste out of these ingredients.Transfer this dressing into the bowl with watermelon and corn, toss properly that watermelon and corn is properly coated with the dressing and serve.Serve this Watermelon and Corn Salad along with Chilled Spinach And Cucumber Soup Recipe and Herb Mushroom Bruschetta Recipe for light summer meal.
