Patrick Braga of Paper Plane in San Jose wrote in with some recipes that maximize cantaloupe and corn (separately).

He writes, "For the first drink, the One in a Melon, we were able to use cantaloupe juice for ice cubes we dissolved into the cocktail, and then used the seeds to infuse the vodka, making for full use of the cantaloupe. I have also created 2 different drinks using corn. The Midnight Morada is a cocktail using Chicha Morada, a purple corn drink, and the Maize Runner uses a house made Corn Syrup."

One In A Melon
From Patrick Braga of Paper Plane

1.5 oz Cantaloupe Vodka
.75 Zirbenz Pine Liqueur
.5 Simple Syrup
.75 Lemon
3 Cantaloupe/Chareau Ice cubes (We added Chareau to the ice because we wanted the ice cubes to be soft enough to completely dissolve in the drink, creating a slushy like effect)

Shake until cubes are completely dissolved (no regular ice in this cocktail)

Pour all contents into a footed hi-ball glass

Garnish with an edible orchid

Cantaloupe/Chareau Cubes

Peel and seed a medium cantaloupe. Save seeds and peels. Juice. 

Use a measuring cup to measure Cantaloupe juice.
Add 1/6 parts Chareau to amount of juice
(If you have 60 oz of juice, add 10 oz of Chareau)
Using a silicon 1 in square ice tray, fill with cantaloupe/Chareau mixture.
Do not fill to the rim, you want just a little over 1 ounce per cube.
Place trays in freezer.

Cantaloupe Vodka

With reserved seeds, infuse into vodka (approximately 1 L vodka to 1 cantaloupe's remnants)

Allow to infuse for 1 week. 

Strain and refrigerate. 

Midnight Morada
From Patrick Braga of Paper Plane

1 oz Mezcal Vida
.5 oz Barsol Quebranta Pisco
.5 oz Lo-Fi Aperitifs Gentian Amaro
.75 oz Honey Syrup
1 oz Lemon Juice
2.5 oz Chicha Morada

Shake/Strain

Collins filled w/Cubed Ice

Garnish with a manicured corn husk

Maize Runner

1 oz Four Roses Bourbon

1 oz St. George Pear Brandy

.5 oz Becherovka

1.5 oz Corn Syrup

.5 oz Lemon Juice

Shake/Strain

Coupe

No Garnish

Corn Syrup

1 15.25 oz can of fresh cut, whole kernel corn, golden sweet, no salt added

1 can of water

1 cinnamon stick  

1 pandan leaf chopped 

Bring above ingredients just to a boil, then allow to cool

Remove cinnamon stick

In a blender combine mixture with

1 cup almond milk

Blend until smooth

Centrifuge

From the centrifuged yield, combine 2 parts liquid to 1 part sugar by weight

Bottle and refrigerate

(You can use a superbag in place of the centrifuge, it will just take more time)