Corn and Cantaloupe Salad
Aug 11, 2025 08:48 AM
Make this corn and cantaloupe salad with pickled red onions and roasted chile when fresh corn is at its sweetest.
Enjoy this summery salad for lunch or as a side for dinner. It's also great for bringing to a potluck, cookout, or a picnic. The ingredients hold up well, even when the salad is made a day ahead of time. The corn stays crunchy and the cantaloupe stays juicy.
I was able to enjoy this salad for days!
Ingredients:
- 1 large Hatch or Anaheim chile pepper, roasted, peeled, and cut into thin strips
- 1/3 red onion, peeled and thinly sliced with the grain
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon granulated sugar
- Corn kernels cut from four ears of fresh raw corn, about 2 cups
- 1 heaping cup diced cantaloupe
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons roughly chopped fresh mint
- 1 tablespoon fresh tarragon leaves
Prep Time:
30 minutes
Total Time:
90 minutes
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