Recipe courtesy of Alex Caspero
Corn and Cantaloupe Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120
- Total Fat
- 4 grams
- Saturated Fat
- 2.1 grams
- Cholesterol
- 11 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2.3 grams
- Protein
- 4.2 grams
- Sugar
- 8.8 grams
- Total: 30 min (includes cooling time)
- Active: 15 min
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
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.