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© 2013 mathewguiver

Roasted cantaloupe, corn, and sage salad tossed with balsamic vinegar

I came up with this recipe for roasted cantaloupe and corn salad because I was looking for an interesting way to serve fruit during a meal. I’d seen an article a few weeks ago on Buzzfeed about roasting fruits, and I often make my own roasted apple sauce, so I decided to give cooked cantaloupe a try. Thank Britney I did, because this fruit salad is amazing. The roasted cantaloupe comes out sweet and soft, and pairing it with corn, sage, and balsamic is simply divine. It may seem like an odd combination, but I promise you it’s ah-mazing!


1 cantaloupe mellon
1 ear of corn
1 tsp balsamic vinegar
Canola oil
Kosher salt


1. Start by pulling back the husk of your corn and removing the stringy corn silk. Pull back the green husk to cover the corn and let soak in water for at least 10 minutes.

2. While the corn is soaking, preheat your oven to 350 degrees fahrenheit.

3. Cut melon in half, remove the seeds, then dice the fruit into 1 inch cubes.

4. Place cubed cantaloupe in a parchment paper lined baking sheet. Drizzle with canola oil, then sprinkle a hefty pinch of salt over the melon pieces. Mix lightly with your hands or a spoon.

5. Remove corn from water, and shake off the excess liquid. Set on top of a cookie sheet, and roast in heated oven along with your pan of cantaloupe for 20 minutes. Do not over bake the melon, you want it to soften and have a slight crisp at the edges. If you cook for longer than 20 minutes it will become more of a cantaloupe mush.

6. Let cantaloupe and corn cool for about 10 minutes before handling.

7. Remove husk from corn, then using a sharp knife cut the kernels from the cob.

8. Toss fruit and corn with balsamic vinegar.

9. Do a chiffon of sage.

10. Top fruit with sage and serve while warm.

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