Luke's Corn and Cantaloupe Salad with Lime Vinaigrette and Basil

Lime, basil, feta, corn--- what a combo!

20 min

For the Salad:

· 2 cups fresh corn kernels (about 2-3 ears of corn)

· 2 cups diced cantaloupe

· 1/4 cup chopped fresh basil leaves

· 1/4 cup crumbled feta cheese (plant-based works well here)

For the Lime Vinaigrette:

· 2 tablespoons fresh lime juice

· 1 tablespoon honey or maple syrup

· 1 teaspoon Dijon mustard

· 1/4 cup extra virgin olive oil

· Salt and pepper to taste

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1. Prepare the Corn:

· If using fresh corn on the cob, shuck the corn and remove the kernels from the cob using a sharp knife.

2. Prepare the Cantaloupe:

· Peel the cantaloupe, remove the seeds, and dice the flesh into bite-sized pieces.

3. Make the Lime Vinaigrette:

1. In a small bowl, whisk together the lime juice, honey or maple syrup, and Dijon mustard until well combined.

2. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.

3. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lime juice if needed.

4. Assemble the Salad:

1. In a large mixing bowl, combine the fresh corn kernels, diced cantaloupe, and chopped basil leaves.

2. Pour the lime vinaigrette over the salad and toss gently to coat all the ingredients evenly.

5. Add the Feta:

· Sprinkle the crumbled feta cheese over the salad just before serving. You can also mix some of the feta into the salad if desired.

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