CORN AND CANTALOUPE CHOPPED SALAD

CORN AND CANTALOUPE CHOPPED SALAD image

Categories Corn

Number Of Ingredients 10

2 cups fresh corn kernels (about 4 ears fresh sweet corn)
1/2 small cantaloupe, cut into small cubes (about 2 cups)
1/2 small red chile pepper, seeded if desired, and minced*
1/2 medium red onion, chopped (about 1/2 cup)
1 tablespoon chopped fresh dill weed
Juice of 1 lemon (3 tablespoons)
2 tablespoons olive oil
1 teaspoon dry mustard
1 cup mixed spring greens
Salt

Steps:

Directions Bring a small saucepan of salted water to boiling. Add the corn kernels and cook 2 minutes**. Drain in a sieve and rinse until cool under cold running water. Drain well and pour into a large bowl. Add the cantaloupe, chile pepper, onion, and dill.Toss to combine. In a small bowl whisk together the lemon juice, olive oil, and dry mustard until well combined. Pour over corn mixture and stir to coat. Add greens and toss to mix. Season with salt. Let stand 5 minutes before serving, stirring occasionally.