My older son Jack doesn’t like corn. Isn’t that nuts? Who doesn’t like corn? Jack, that’s who. More corn for us.
The combo may sound weird, but it’s one of those try-it-and-you’ll-see kind of recipes. Combining fruits and vegetables in a dish may give some people pause, but then you might think about some salads you have had, even at more humble restaurants, where items like strawberries or apples or dried apricots have made an appearance. Which were downright delicious. A Strawberry Poppy Seed and Chicken salad sits on the menu at Panera, just to name one.
I play around with this mix all the time – Endive Salad with Pear and Creamy Herb Dressing, Endive, Arugula and Orange Salad, Brussels Sprouts, Apple, and Pomegranate Slaw Salad (the last one is a full-on family favorite).
And shall we pause to remember that both avocados AND tomatoes are fruits, not vegetables, so technically that guacamole is a fruit salsa. Funny, huh?
Super pretty, and a nice summery change of pace alongside that bowl of tortilla chips.Tweet This
It’s GORGEOUS. Did my kids think it was weird? Yeah they kind of did. But they’re not the boss of me. Especially Jack, who wasn’t going to eat it anyway, because—as mentioned—he doesn’t like corn.
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. Cilantro lovers will love the cilantro (I’m clever that way), and there’s the parsley option for those who aren’t into that flavor.
And in a pinch you can use frozen corn, but as you would imagine, for a dish like this, fresh is the way to go if at all possible. Now that we’ve gotten ourselves over the unusual salsa hump, there are four more to play with:
- Peach and Roasted Pepper Salsa
- Herb Roasted and Raw Tomato Salsa with Olives
- Citrusy Mango and Ginger Salsa
- Pineapple Mint Jalapeno Salsa
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Corn, Cucumber and Cantaloupe Salsa
- 1 cup corn kernels fresh or frozen
- 1 cup diced seedless or European cucumber
- 1 cup diced cantaloupe
- ½ cup chopped tomato
- ¼ cup minced parsley or cilantro
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unseasoned rice vinegar
- ½ teaspoon cumin
- 1 Kosher salt and freshly ground pepper to taste
- 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.
- In a medium bowl, add the corn, cucumber, cantaloupe, tomato, parsley or cilantro, olive oil, vinegar, cumin, and salt and pepper, and stir to combine well.
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