Mark Twain once wrote, “The true southern watermelon is a boon apart, and not to be mentioned with commoner things . . .  When one has tasted it, he knows what the angels eat.”

Regarded by many as the quintessential — and healthiest — summer fruit, watermelon reigns supreme. But this seed-filled natural wonder isn’t simply a slice-and-dice, cube-and-spear treat anymore.

This summer salad pairs well with grilled meat, seafood or as an appetizer. Try serving in a martini glass with a mint sprig for a festive presentation.

Watermelon, Roasted Corn and Mint Salad

From Chef Joseph V. Fasy, Fuquay-Varina

3 ears sweet corn, shucked (yellow, white or bi-color)
4  cups watermelon chunks, seeded
¼ cup red onion, sliced into rings
¼ cup feta cheese, crumbled
1  tablespoon rice wine vinegar
2  tablespoons canola oil (more for corn)
2  tablespoons fresh mint ribbons
Cracked black pepper, to taste
Sea salt, to taste

Drizzle corn with oil and season with salt and pepper. Grill, turning on occasion, until slightly charred, about 8 minutes. Remove and cool, then slice kernels off the cob. When slicing, try to leave sections of corn still joined.

Whisk 2 tablespoons oil, vinegar, salt and pepper in a medium bowl.

Add corn, watermelon, onion and mint and gently toss all ingredients.

Sprinkle with feta cheese.

Serve immediately or chill.