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.
Notes
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.