Sweet Corn and Cucumber Salad with Goat Cheese

Ingredients

• 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 jalapeño, 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)
  

Directions

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 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.
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.