CORN AND CANTALOUPE SALAD

Corn and Cantaloupe Salad image

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.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 120, Fat 4 grams, SaturatedFat 2.1 grams, Cholesterol 11 milligrams, Sodium 211 milligrams, Carbohydrate 19 grams, Fiber 2.3 grams, Protein 4.2 grams, Sugar 8.8 grams