This is a sweet and savory salsa, and can be made with either fresh or frozen corn, so it’s a year-round option, though it is chock full of ingredients that are bountiful at the height of summer. The combo may sound weird, but it’s one of those try-it-and-you’ll-see kind of recipes. You can serve it as a condiment with anything from salmon to herb-grilled chicken, or double the amount and it becomes more of a chopped salad.
|1 cup corn kernels (fresh or frozen)||1/4 cup minced parsley or cilantro|
|1 cup diced seedless or European cucumber||1 teaspoon extra virgin olive oil|
|1 cup diced cantaloupe||1/2 teaspoon cumin|
|1/2 cup chopped tomato||kosher salt and freshly ground pepper to taste|
Fill a small pot with water and bring to a boil over high heat. Add the corn (either fresh or frozen), simmer for 2 minutes, then drain in a colander and rinse well with cold water to stop the cooking. Pat the corn dry with a dishtowel.
In a medium bowl, add the corn, cucumber, cantaloupe, tomato, parsley or cilantro, olive oil, cumin, and salt and pepper, and stir to combine well.
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