Time 15 minutes

Serving 4

• 2 ears of corn, kernels removed, cobs reserved
• 1 cup whole-milk ricotta (8 ounces)
• Kosher salt and black pepper
• 1 cup chopped cantaloupe
• ½ cup chopped spicy or black pepper salami (about 2 ½ ounces; if using pre-sliced salami, rip into smaller pieces)
• ½ cup cilantro leaves and stems, finely chopped
• 6 tablespoons roasted, salted almonds or Marcona almonds, coarsely chopped
• 2 teaspoons Sherry vinegar, plus more as needed
• 1 baguette or another sturdy bread, like ciabatta

Step 1
Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.

Step 2
In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)

Step 3
When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you’re making a sandwich). Toast if you’d like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad.