Sweet Corn And Cucumber Salad With Goat Cheese
- 2 large English cucumbers, half-peeled, split lengthwise, and cut into 1/3 inch half-moons
- 4 ears sweet corn
- 2-3 limes, juiced, with some zest
- 1/4 cup olive oil (you may use less)
- 1 medium jalapeno, seeded and finely diced
- 1/4 cup chopped cilantro, chopped, divided
- 2 ripe Hass avocados, peeled, pitted and cut into cubes
- 2 ounces your favorite goat cheese, crumbled
- 1/2 teaspoon salt (more to taste, but wait until the end)
- 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.
- 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)