Fresh, sweet corn is mixed with juicy cantaloupe and poblano peppers for a flavorful summer salad.
  • Makes: 4 servings
  • Prep Time: 1 hour, 15 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:


  1. Roast the poblano over an open flame, on the grill, or under the broiler in your oven. Peel and discard most of the char. Remove the pepper’s seeds and stem and slice the remaining flesh into a 1-inch julienne or matchsticks.
  2. In a small bowl, combine the poblano, onion, vinegar, salt and sugar and let it “pickle” for at least an hour before assembling the salad.
  3. To assemble the salad, drain the onions and poblano and discard the liquid. In a medium bowl, combine them with the corn, cantaloupe, lemon juice, olive oil and salt. Just before serving, stir in the herbs.


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