Three ways we Cantaloupe

Play outside the melon with these three recipes for salsa, sorbet, and salad that expands the can-do in cantaloupe:

 

Melon Salsa

Ingredients for Melon Salsa:

  • 2 cups diced Cantaloupe (1/4- to 1/2-in. cubes)
  • 1 cup diced cucumber (1/4- to 1/2-in. cubes)
  • 1/2 cup very finely chopped red onion. To take the sting out, after dicing up, sit in a bowl of cold water for 10 minutes, then take out, pat dry with a paper towel, and continue)
  • 1 serrano chile, stemmed, halved, and sliced
  • 1/2 cup roughly chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Instructions (that’s it!)

  1. Mix all ingredients together in a medium bowl.
  2. Make ahead: Up to 1 day, covered and chilled.

 

Shaved Cantaloupe and Prosciutto Salad

Ingredients for the Cantaloupe Salad

  • 4 slices (1 oz.) thinly sliced prosciutto
  • 1 recently ripened cantaloupe, halved, seeded, and rind cut off (the less ripe, the easier and cleaner the shave for the salad, but the riper, the sweeter.  Find your sweet spot 😉
  • 8 to 10 large mint leaves, sliced thinly
  • 2 tablespoons extra-virgin olive oil 

Instructions:

  1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Watch carefully. Let cool, then break into shards and chips.
  2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife (really! Sharpen your knives folks!). Sprinkle prosciutto and mint over melon shavings. Drizzle oil very lightly over salad.
  3. Note: Nutritional analysis is per 3/4-cup serving.

 

Cantaloupe Sorbet

Ingredients for Cantaloupe Sorbet:

  • 2/3 cup sugar
  • 1/2 cup water
  • 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Instructions:

  1. Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

  2. Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

  3. Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

 

Recipes are from Sunset (my favorite west coast magazine) and Epicurious.

 

 

Corn on the Cob: 7 Flavorful Ways

Perfectly cooked grilled corn by Bobby Flay

  1. Heat the grill to medium.
  2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

 

Chili Lime Honey Butter
Mix 6 tablespoons softened butter, 1 tablespoon lime juice, 2 teaspoons of honey, 1 teaspoon chili powder and a dash of cayenne pepper in a small bowl. Slather on hot corn on the cob, then sprinkle on some salt and give it an extra spritz of lime.

Blue Cheese Chive Butter
Mash together 4 tablespoons softened butter with 4 tablespoons crumbled blue cheese. Stir in 2 tablespoons finely chopped chives and 1/2 teaspoon ground black pepper. Spread on hot corn on the cob.

Herb Vinaigrette
In a small bowl, whisk together 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, a hefty pinch of salt and black pepper, 3 tablespoons olive oil and 2 tablespoons chopped fresh thyme. Drizzle over the corn.

Cheesy Cilantro Chili Pepper
Slather cooked corn with 1 tablespoon of butter, then sprinkle each cob with chili powder, cotija cheese, fresh chopped cilantro and finish with a spritz of lime juice

Smoked Feta and Pepper
Finely crumble 1/2 cup smoked feta cheese. Mix in 2 tablespoons finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

Honey Ginger BBQ Sauce
Combine 1 1/2 cups apple cider vinegar, 1/2 cup mild honey, 1/2 cup ketchup
1 1/2 tablespoons hot sauce, 4 large garlic cloves (minced), 2 tablespoons minced peeled ginger, and 1 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.) This is an excellent BBQ sauce, but keep going with the corn on the cob recipe by brushing the mixture onto the cobs just 1 or 2 minutes before they’re done on the grill. Oil the grill beforehand and it shouldn’t stick.

Jerk Grilled
Whisk together 1 tablespoon water and 2 tablespoons molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or homemade jerk seasoning. Grill over indirect heat on well-oiled grates until tender.