For evenings when you don't want to spend a lot of time at a hot stove, try this unique corn and cantaloupe salad instead. It's the perfect balance of salty and sweet, and it's a great go-to for potlucks or easy lunches; you can even serve it as a side dish with whatever you're taking off the grill.
Recipe courtesy of Alex Caspero
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Corn and Cantaloupe Salad
Total:
30 min
(includes cooling time)
Active:
15 min
Yield:
6 servings

Nutrition Info

Healthy
Total:
30 min
(includes cooling time)
Active:
15 min
Yield:
6 servings

Nutrition Info

Healthy

Ingredients

Directions

Bring a medium pot of water to a boil. Add the ears of corn, reduce the heat to medium-high and cook for 4 minutes. Remove the corn from the water and set aside until cool enough to handle. Cut the corn kernels off the cobs and set aside.

In a large bowl, combine the corn kernels with the basil, feta, onion, olive oil, vinegar, cantaloupe, and 1/4 teaspoon each salt and pepper. Toss to combine, taste to check the seasoning and serve immediately.

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