Quick Cucumber Spoons with Avocado Cream, Smoky Corn and Lime

Name: Quick Cucumber Spoons with Avocado Cream, Smoky Corn and Lime
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 10.5 oz cucumber; 6.3 oz ripe avocado; 4 tbsp plain Greek yogurt; 3/4 cup sweet corn kernels; 2 tsp olive oil; 2 tbsp lime juice; 1 tsp lime zest; 2 tbsp fresh cilantro; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/8 tsp red pepper flakes

A fresh, fast bite served on thick cucumber rounds like little spoons, topped with a smooth avocado-yogurt cream, smoky sautéed corn, and a bright finish of lime and cilantro. Ideal as a light appetizer in under 15 minutes.

10 minPrep

5 minCook

15 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

1 grande 300 g cucumber (cut sliced gruesas lightly diagonales)
1 unidad 180 g ripe avocado (boneless ni piel)
4 60 ml plain Greek yogurt (for aligerar the cream)
120 120 g sweet corn kernels (escurrido si es of lata)
2 10 ml olive oil (divided)
2 30 ml lime juice (freshly squeezed)
1 2 g lime zest (solo the parte verde)
2 8 g fresh cilantro (chopped fino, more extra for decorar)
1/2 1 g smoked paprika (for the maíz)
1/4 0.5 g garlic powder (for the cream)
1/2 3 g salt (or to taste)
1/4 0.5 g black pepper (freshly ground)
1/8 0.25 g red pepper flakes (optional)

Nutrition facts

per serving

118 kcal

Calories

3.1 g

Protein

9.4 g

Carbs

8.7 g

Fat

3.2 g

Fiber

6.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Cut the cucumber into thick, slightly diagonal slices to create little spoon-like bases. Arrange them on a plate or tray.
2
2. In a small bowl, mash the avocado with the Greek yogurt, 1 tablespoon (15 ml) lime juice, lime zest, 1 teaspoon (5 ml) olive oil, garlic powder, half of the salt, and a little black pepper until smooth and creamy.
3
3. Heat a small skillet over medium heat for 1 minute. Add the remaining 1 teaspoon (5 ml) olive oil and the corn. Sauté for 3 minutes, stirring, until heated through and lightly golden. Add the smoked paprika, red pepper flakes if using, the remaining salt, and 1 tablespoon (15 ml) lime juice. Cook 1 more minute and remove from the heat.
4
4. Spoon a small amount of avocado cream onto each cucumber slice.
5
5. Top each spoon with a little smoky corn and finish with chopped fresh cilantro and a touch more black pepper.
6
6. Serve immediately, chilled with the warm corn for the best contrast in texture and flavor.

Chef tips

For a more stable presentation, pat the cucumber slices dry with paper towels before assembling. You can also chill the avocado cream for 5 minutes while cooking the corn.

Substitutions

You can replace the Greek yogurt with unsweetened plant-based yogurt for a dairy-free version. Cilantro can be swapped for chives or parsley. If you do not have lime, use lemon instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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