Post on 04-Aug-2020
Idiot’s Kitchen Recipe – Cool Cucumber Corn & Avocado Salad Recipe from www.idiotskitchen.com
Ingredients: 4 ears of fresh corn, kernels cut off the cob 1 Tablespoon olive oil 1 hot house or English cucumber, peeled and chopped 2 green onions, finely chopped ½ cup fresh basil, finely chopped 1 avocado, cubed 1 lime, juiced 2 Tablespoons mayonnaise Salt & Pepper Cut the kernels off of 4 ears of fresh corn. Heat 1 Tablespoon olive oil over medium high heat in a large non-‐stick skillet. Add the corn and cook quickly until tender but not browned, about 3-‐4 minutes. Remove the pan from the heat and cool completely. Peel 1 large hot house (English) cucumber, cut it into strips, and chop into bite sized pieces. Note: you can also use traditional garden cukes, but be sure to scoop out the seeds before chopping, as they can be bitter. Finely chop 2 green onions and a big handful of fresh basil leaves (about ½ cup) and add them to a large bowl with the corn and cucumbers. Add 2 Tablespoons of mayonnaise, the juice of 1 lime, and a pinch of salt & pepper. Stir to combine. The salad can be refrigerated at this point until you are ready to serve. Just before serving, cut an avocado into cubes and gently fold it into the salad. Taste and adjust the seasonings of salt, pepper, and lime as needed. Serves 4. Leftovers will keep for 1 day in the fridge if you place plastic wrap directly on top of the surface of the salad to keep the avocado from turning brown. © Idiot’s Kitchen 2015