Corn And Cantaloupe Salad

This is a delightfully light salad. Put together a dinner on the deck and this would be a real winner.

• 2 cups fresh corn kernals (4 ears)
• 2 cups cubed cantaloupe
• 1/2 jalapeno pepper, seeded, chopped fine
• 1 tbsp. fresh dill
• 3 tbsp. freshly squeezed lime juice
• 2 tbsp. olive oil
• 1 tsp. dry mustard
• 2 cups mixed spring greens

Cook the corn in a saucepan for 2 minutes. Drain and rinse under cool water until the corn becomes cool. Scrape the corn from the cobs and put in a large bowl.

Add the cubed cantaloupe, jalapeno. dill and toss to combine.

In a bowl. combine the lime juice, olive oil and dry mustard. Pour over the corn mixture. Add the greens and toss.

Let stand for 5 minutes before serving.

This will make 6 servings.