Author Notes: We eat cucumbers about twice a week around here, year round, usually with some cider vinegar, olive oil, chopped red onion, and avocado if we have a ripe one. But Aunt Mariah and Uncle John were in town, and I wanted something a little fancier for our rooftop cookout in their honor. So I threw in a little bit of a lot of things we like in my house: jalapeño, lime, sweet corn, and goat cheese. —EmilyNunn
Serves: 6-8
Ingredients
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2
large English cucumbers, half-peeled, split lengthwise, and cut into 1/3 inch half-moons
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4
ears sweet corn
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2-3
limes, juiced, with some zest
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1/4
cup olive oil (you may use less)
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1
medium jalapeño, seeded and finely diced
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1/4
cup chopped cilantro, chopped, divided
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2
ripe Hass avocados, peeled, pitted and cut into cubes
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2
ounces your favorite goat cheese, crumbled
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1/2
teaspoon salt (more to taste, but wait until the end)
Directions
- Remove kernels from the raw corn; do NOT cook. Place them in a large bowl with the cucumber (you can leave all the peel on English cukes if you like; if you use regular cukes remove all peel as well as the seeds; when the Kirbies come in I’d use 6-8 of them) and the jalapeño. Drizzle in the lime juice and olive oil, and half of the cilantro (you can use less cilantro; you just want a HINT of this flavor, not a bang over the head), along with the salt. Toss to combine. Refrigerate.
- When it’s time to serve, fold in the avocado and the goat cheese. It will form a sort of avocado-y, goat cheesey dressing, but still have its integrity. Taste for salt and lime; add remaining cilantro, and give it another stir.
/c37c3336-3512-4f1b-a20f-4f2aebb3002f--corn.jpg "Sweet Corn and Cucumber Salad with Goat Cheese 2")
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/68cdf1fc-91b0-4441-95cf-a622ee014a51--IMG_2337.JPG "Sweet Corn and Cucumber Salad with Goat Cheese 3")
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