Recipe courtesy of Alex Caspero

Corn and Cantaloupe Salad

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
  • Nutrition Info
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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


  1. 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.
  2. 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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