Recipe

Sweet Corn and Cucumber Salad with Goat Cheese

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by ENunn

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by bistro_gal

This recipe was entered in the contest for Your Best Cucumber Recipe
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ENunn's 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...
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.

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Serves 6-8

2 large English cucumbers, half-peeled, split lengthwise, and cut into 1/3 inch half-moons Ask a question about this ingredient

4 ears sweet corn Ask a question about this ingredient

2-3 limes, juiced, with some zest Ask a question about this ingredient

1/4 cup olive oil (you may use less) Ask a question about this ingredient

1 medium jalapeño, seeded and finely diced Ask a question about this ingredient

1/4 cup chopped cilantro, chopped, divided Ask a question about this ingredient

2 ripe Hass avocados, peeled, pitted and cut into cubes Ask a question about this ingredient

2 ounces your favorite goat cheese, crumbled Ask a question about this ingredient

1/2 teaspoon salt (more to taste, but wait until the end) Ask a question about this ingredient

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.
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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.
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10 Comments on Sweet Corn and Cucumber Salad with Goat Cheese

dymnyno added about 1 year ago

Love the recipe...would feta work instead of goat cheese? I find that goat cheese is very messy to try to crumble.

jude added about 1 year ago

just had this for lunch. absolutely delicious mix of flavours.

bistro_gal added about 1 year ago

Very refreshing recipe and a great contrast of textures and flavors. Hubby loved it! Thanks for sharing.

ENunn added about 1 year ago

Thanks, b-g! So glad you and the man liked it!

mrslarkin added about 1 year ago

This sounds great. I love kirbys. So crisp!

ENunn added about 1 year ago

Oh, Mrslarkin, thank you; unfortunately I just realized that I meant English cucumbers (until we get really good cucumbers--when, in July?). And I'm going to change that now. This makes a mess o' salad.

thirschfeld added about 1 year ago

like!

ENunn added about 1 year ago

Thanks, and I like your cucumber apple! That is right up my alley.

ENunn added about 1 year ago

Thanks LtC! Honestly, this would be great without either, but I do love the little kick that each ingredient gives it. You could add a little dill and black pepper instead. But then it would be something else entirely. You could also make a giant batch and eat it all by yourself.