If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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. —ENunn
- 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)
- 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.
- 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.
- This recipe was entered in the contest for Your Best Cucumber Recipe