The Talk Food Festival: Susan Feniger
Chef Susan Feniger return to The Talk Food Festival with a Watermelon Ceviche Recipe and a spicy version of Corn on the Cob. Also try her Cumin-Glazed Baby Back Ribs.
The Talk: Susan Feniger Watermelon Ceviche Recipe
Could things get any more creative than this vegan Watermelon Ceviche? The ingredient list even includes corn nuts.
Ingredients

The Talk’s Food Festival featured Chef Susan Feniger, who prepared her Watermelon Ceviche Recipe and a delicious Cayenne Lime Corn on the Cob side dish. (Yingko / Shutterstock.com)
- 1/2 cup diced Watermelon
- 1 tbsp diced Red Onion
- 1 tbsp chopped Corn Nuts
- 3 tbsp diced Avocado
- 1 tsp soaked Pickle Chipotle
- 1 1/2 tbsp Dressing
- 1 tbsp Cilantro
- Salt
Dressing Ingredients
- 1/2 cup Tangerine Juice
- 3/4 cup Chipotle Vinegar (1 cup Red Wine Vinegar + 2 dried, seeded Chipotle Chiles)
- 1 cup Olive Oil
- Salt
Directions
- Whisk dressing ingredients together.
- Toss salad ingredients and adjust salt to taste.
Susan Feniger: The Talk Cayenne Lime Corn on the Cob Recipe Ingredients
This corn on the cob has a Border Grill spin.
- 6 ears Sweet Corn, in husks
- 1 1/2 tsp Cayenne Pepper
- 6 tbsp Unsalted Butter
- Juice of 2 Limes
- 1 tsp Salt
The Talk: Susan Feniger Cayenne Lime Corn on the Cob Recipe Directions
- Preheat grill on medium high.
- Remove corn silks but leave husks intact.
- Soak corn in water for 10 minutes.
- Drain corn and close husks.
- Arrange corn cobs on heated grill, cooking 12 minutes and turning often.
- Remove cobs from grill to cool.
- Melt butter with cayenne pepper.
- Add lime juice and salt to the butter.
- Once cobs can be handled, pull back husks and brush with butter.
- Serve immediately.
The Talk: Susan Feniger Cumin Vinaigrette Recipe
Instead of Cayenne Lime butter, you could season the corn with this Cumin Vinaigrette.
Ingredients
- 2 tbsp toasted Cumin Seeds
- 1/4 cup Red Wine Vinegar
- 1 tbsp warm Honey
- 1/2 cup Olive Oil
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
Directions
- Puree ingredients in a blender until smooth.
- Brush vinaigrette onto roasted corn (or serve as a salad dressing).
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