Make the Pickled Corn

In a small mixing bowl combine all ingredients except the corn and jalapeño and stir until sugar and salt is dissolved. In a sealable jar add the corn and jalapeño, pour over the brine. Cover and refrigerate overnight.

Assemble the "Nachos"

On a serving platter arrange watermelon in an overlapping pattern. Sprinkle with chili-lime seasoning, a dusting of cotija, and spoon over pickled corn and jalapeños. Serve with lime wedges on the side.