BBQ Leftovers Makeovers

Don't toss those leftovers! Create something new out of them! We'll make Charred Corn Relish out of corn on the cob and watermelon salad out of watermelon. It's with Cooking Light's Executive Chef Billy Strynkowski.

VIDEO AND RECIPES AFTER THE JUMP...

Charred Corn Relish
The corn will blacken slightly as it grills, giving the dish a pleasant smoky quality.
4 ears shucked corn
Cooking spray
1/2 cup diced red bell pepper
1/2 cup halved grape tomatoes
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onions
1/2 to 1 chipotle chile, canned in adobo sauce, minced
1 tablespoon fresh lime juice
2 teaspoons canola oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin

1. Prepare grill.

2. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn; place in a medium bowl. Discard cobs.

3. Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; toss well. Cover and chill at least 30 minutes.

Yield: 6 servings (serving size: 1/2 cup)

Watermelon Salad
The Birkys sometimes serve this savory salad on a bed of greens.
1/2 cup chopped red onion
3 tablespoons fresh lime juice (about 2 limes)
4 cups cubed seeded watermelon
1/4 cup pitted kalamata olives
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup (2 ounces) feta cheese, crumbled

1. Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese.

Yield: 12 servings (serving size: about 1/2 cup salad and about 1 1/2 teaspoons cheese)