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Corn, Cucumber and Cantaloupe Salsa


Corn, Cucumber and Cantaloupe Salsa
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced cucumber
  • 1 cup diced cantaloupe
  • ½ cup chopped tomato
  • ¼ cup minced parsley or cilantro
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon cumin
  • Kosher salt and freshly ground pepper to taste
  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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