1 tsp cumin seed, toasted and ground in a mortar and pestle
1/4 tsp ground sumac
1 lime, juice squeezed
1/4 tsp kosher salt
2 ears bi-color corn, as fresh a possible as you’ll eat the kernels raw, shucked, kernels cut from the cob
1 small seedless watermelon, cut into 1-inch cubes
3-5 stems fresh mint
freshly cracked black pepper
flake salt, for sprinkling
Combine all dressing ingredients in a small bowl and whisk to combine. Taste and adjust seasoning as needed.
Arrange watermelon and corn on a serving platter. Add a generous amount of cracked black pepper, pluck mint from their stems and scatter around. Spoon dressing over all and finish with a sprinkle of flake salt. Best eaten al fresco!