Corn Cucumber Cantaloupe Salsa

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.

Corn Cucumber Cantaloupe Salsa

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    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


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    • 1

      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.

    • 2

      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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