Farm Stand Corn Salsa

• 2 cups fresh corn kernels (from 4 ears of corn)
• 2 cups diced seeded ripe tomatoes ( 1/4-inch dice)
• 2 teaspoons finely minced green jalapeno pepper
• 3 scallions (white bulbs and 3 inches green), thinly sliced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 cup diced seeded Kirby cucumber ( 1/4-inch dice)
• 1/2 cup diced cantaloupe ( 1/2-inch dice)
• 1/4 cup chopped fresh mint leaves
• Salt and freshly ground black pepper, to taste

1. Bring a saucepan of salted water to a boil, add the corn, and cook until just tender, 2 minutes.
2. Drain, run under cold water, and drain again.
3. Pat dry.
4. Combine the corn, tomatoes, jalapeno, scallions, olive oil, lime juice, and cumin in a medium-size bowl.
5. Refrigerate, covered, for up to 6 hours.
6. Shortly before serving, toss in the cucumber, cantaloupe, and mint, and season with salt and pepper.

corn kernels, seeded ripe tomatoes, green jalapeno pepper, scallions, extra virgin olive oil, lime juice, ground cumin, seeded kirby cucumber, cantaloupe, mint leaves, salt

Taken from www.cookstr.com/recipes/farm-stand-corn-salsa (may not work)