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

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)
In This Recipe

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.

More Great Recipes:
Salad|Vegetable|Cheese|Avocado|Cilantro|Corn|Cucumber|Goat Cheese|Make Ahead|Memorial Day|Summer|Fourth of July

Reviews (10) Questions (0)

10 Reviews

dymnyno June 23, 2010
Love the recipe...would feta work instead of goat cheese? I find that goat cheese is very messy to try to crumble.
 
jude June 16, 2010
just had this for lunch. absolutely delicious mix of flavours.
 
bistro_gal June 12, 2010
Very refreshing recipe and a great contrast of textures and flavors. Hubby loved it! Thanks for sharing.
 
Author Comment
EmilyNunn June 14, 2010
Thanks, b-g! So glad you and the man liked it!
 
mrslarkin June 9, 2010
This sounds great. I love kirbys. So crisp!
 
Author Comment
EmilyNunn June 9, 2010
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 June 9, 2010
like!
 
Author Comment
EmilyNunn June 9, 2010
Thanks, and I like your cucumber apple! That is right up my alley.
 
Author Comment
EmilyNunn June 9, 2010
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.
 
Lizthechef June 9, 2010
Love your flavors - will make some next time my anti-cilantro/anti-hot pepper husband has a dinner meeting ;)