In a large bowl, combine the raw corn kernels, diced red onion, and diced bell pepper.

Mince the garlic and add it to the mixture along with a sprinkle of sea salt and a drizzle of Tabasco green sauce for that spicy kick.

Toss everything together until well mixed, then cover and chill in the fridge for at least 15 minutes while you prepare the grilled watermelon.

Preheat your grill to medium-high heat, around 425°F (220°C), ensuring the grates are clean. Lightly spray them with cooking spray to prevent sticking.

Place the watermelon wedges directly on the grill and cook for 2-3 minutes per side, until grill marks appear, and the watermelon is warm but retains its shape.

Once done, remove the watermelon from the grill and let it cool slightly on a plate.

Generously spoon the chilled corn mixture over each watermelon wedge, then sprinkle crumbled feta cheese and diced avocado.

Finish with fresh mint or basil leaves for a pop of flavor and color.

Serve your grilled watermelon with additional Tabasco green sauce on the side and lime wedges for a zesty garnish.