Summer Melon Salad

Sometimes you are struck by a crazy idea, and it works! That's what happened here. I was home visiting my dad, and I wanted to use the produce that was already at his house while still having a light, healthy, and cool meal option. Thus, this little star was born.

Summer Melon Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Serves 4-6

Ingredients

• 3 ears white corn 
• 1 ripe cantaloupe
• 1 tsp sugar
• juice of 1/2 lime
• 1 tbs chopped fresh basil leaves
• dash of cayenne

Instructions

1. Shuck corn and break in half. Boil water in a deep pot and add teaspoon of sugar and corn. Boil the corn until a knife inserted into a kernel enters without great difficulty, but the kernel is still firm.
2. When corn is cooked through, drain the pot and fill it with cold water and a handful of ice cubes and allow to cool. This stops the corn from cooking any more and cools it off for handling later. 
3. While the corn is cooking, carve melon into little balls using a melon baller or round teaspoon measure and place in a large bowl.
4. Once the corn has cooled, cut the corn from the cob and add to the bowl. 
5. Add the lime juice, chopped basil leaves and dash of cayenne and toss to combine.

Notes
*Feel free to add about a cup of fresh pineapple or strawberries to the mix. So delicious!