Sweet Corn And Cucumber Salad With Goat Cheese

  1. 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 jalapeno. 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.
  2. 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.

cucumbers, corn, zest, olive oil, cilantro, avocados, goat cheese, salt

Taken from food52.com/recipes/4960-sweet-corn-and-cucumber-salad-with-goat-cheese (may not work)

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