Make Ahead

Sweet Corn and Cucumber Salad with Goat Cheese

June  9, 2010
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
  • 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)
In This Recipe
  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.
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