- 2 Pure Flavor® Alonna™ Canary Melons, divided
- 2 limes, divided
- 1 ear corn
- 1 cup edamame, cooked
- ¼ cup feta cheese, crumbled
- 2 tbsp maple syrup
- 2 tbsp fresh basil, sliced
- 1 tbsp fresh mint, sliced
- 1 tsp olive oil
- Sea salt, to taste
- Thai red chili, sliced for garnish
Halve melons and scoop out the seeds. Remove the rinds.
Make noodles out of one melon using a spiralizer tool. Cut the remaining melon into cubes. Set aside.
In a non-stick pan, over medium-high heat, char corn, turning constantly for approximately 2 minutes. Set aside to cool.
Divide the spiralized & cubed melon, edamame, feta, basil, and mint between 2 bowls.
Using a sharp knife cut the kernels off the corn and divide them between the bowls.
In a mixing bowl, combine the maple syrup, juice from 1 lime, and a pinch of salt, then divide and drizzle between the bowls.
Slice the remaining lime into wedges. Garnish with Thai red chili and lime wedges.