Corn and Cantaloupe Salsa

Corn and Cantaloupe Salsa

by Mueller Market Chef Julia

Market Ingredients: 

• 2 cups fresh cantaloupe, cubed – @simplepromisefarms

• 1/2 cup lemon cucumbers, diced – @luminariaacres

• 1/3 cup red onion, finely diced – @southernstar_tx

• 1 ear of corn, shucked – @southernstarfarms_tx

• 1/3 cup bell peppers, diced – @vrdnt.farm

• 4 tbsp jalapeño, finely diced - @bernhardtsfarm

• Handful of chopped cilantro – @emadi_acres_farm

Other Ingredients:

• Juice of 1–2 limes

• 1 tsp garlic powder

• Salt & pepper to taste

• Optional: chili powder 

• Served best with @mesocanofoods’ Wagyu tallow chips!

Directions:

1. Tip to prepare the corn: Place a small bowl or ramekin upside down inside a large mixing bowl. Stand the ear of corn vertically on the small bowl and carefully slice the kernels off with a sharp knife, letting them fall into the larger bowl.

2. Ensure all fruits and vegetables are diced into similarly-sized, small pieces for best consistency. 

3. In a large mixing bowl, add the cantaloupe, corn kernels, lemon cucumbers, red onion, bell peppers, jalapeño, and cilantro.

4. Season with lime juice, garlic powder, salt, pepper, and optional chili. Mix well.

5. Let the salsa sit for about 20 minutes at room temperature to allow the flavors to marinate.

6. Once ready to serve, scoop with Wagyu tallow tortilla chips from @mesocanofoods, or enjoy as a vibrant side at your next grilled out!