Corn and Cantaloupe Salad

Name: Corn and Cantaloupe Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 3 ears fresh corn; 1/2 cup torn basil leaves; 1/2 cup crumbled feta cheese; 1/2 cup minced red onion; 1 tablespoon olive oil; 2 teaspoons white balsamic vinegar; 1 medium cantaloupe, chopped (about 4 cups); Kosher salt and freshly ground black pepper

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Total: 30 min (includes cooling time)
Active: 15 min

Yield: 6 servings

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.

Total: 30 min (includes cooling time)
Active: 15 min

Yield: 6 servings

Ingredients

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3 ears fresh corn

1/2 cup torn basil leaves

1/2 cup crumbled feta cheese

1/2 cup minced red onion

1 tablespoon olive oil

2 teaspoons white balsamic vinegar

1 medium cantaloupe, chopped (about 4 cups)

Kosher salt and freshly ground black pepper

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.