Equipment
Ingredients
Salad Base
- 300 g sweet corn kernels, fresh off the cob
- 250 g cucumber, diced
- 200 g cherry tomatoes, halved
- 100 g purslane, washed, dried, and roughly chopped
- 200 g avocado, pitted, peeled, and diced
- 100 g queso fresco, crumbled
- 15 ml olive oil
Zesty Lime Dressing
- 45 ml extra virgin olive oil
- 45 ml lime juice, freshly squeezed
- 10 ml agave nectar
- 15 g jalapeno, seeded and finely minced
- 15 g fresh cilantro, finely chopped
- 2 g ground cumin
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 370 kcal
- Protein
- 10 g
- Carbohydrates
- 27 g
- Fat
- 27 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 509 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 17 mg
- Potassium
- 799 mg
- Calcium
- 187 mg
- Iron
- 1.8 mg
- Magnesium
- 80 mg
- Phosphorus
- 226 mg
- Zinc
- 1.5 mg
- Vitamin A
- 148 mcg
- Vitamin C
- 36 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.0 mg
- Folate
- 61 mcg
- Water
- 206 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and dry all produce thoroughly. Halve the cherry tomatoes, dice the cucumber, and roughly chop the purslane. Set aside.
Heat a large skillet over medium-high heat around 200 C or 400 F. Add a splash of olive oil, then add the sweet corn kernels in an even layer. Let them cook undisturbed for 2 minutes to develop a char, then toss and cook for another 2 to 3 minutes.
Transfer the charred corn to a plate or tray and spread it out to cool completely to room temperature.
In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lime juice, agave nectar, minced jalapeno, chopped cilantro, ground cumin, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
In a large mixing bowl, combine the cooled charred corn, diced cucumber, cherry tomatoes, and chopped purslane. Pour the dressing over the vegetables and toss gently to coat evenly.
Just before serving, halve, pit, and dice the avocado. Gently fold the diced avocado and crumbled queso fresco into the salad to prevent them from breaking down into mush. Let the salad rest for 5 minutes for flavors to meld, then serve.
Chef's Notes
- Purslane has a naturally high water content and slightly mucilaginous texture; ensure it is completely spun dry after washing to prevent a watered-down dressing.
- If fresh sweet corn is out of season, frozen corn can be used. Thaw it completely and pat it thoroughly dry before pan-charring to ensure it blisters instead of steaming.
- For an extra layer of flavor, lightly toast the ground cumin in a dry pan for 30 seconds before whisking it into the lime dressing to release its essential oils.
Storage
Refrigerator: 1 day — Avocado will oxidize over time; best consumed the day it is made.
Troubleshooting
Salad becomes overly watery at the bottom of the bowl
Cause: Vegetables released excess moisture or purslane was not dried thoroughly after washing
Fix: Use a slotted spoon to serve the salad, leaving excess liquid behind.
Prevention: Ensure purslane is completely dry. If using very watery cucumbers, scoop out the seeds before dicing.
Avocado turns mushy and coats the other ingredients
Cause: Avocado was overripe or folded in too vigorously
Fix: Cannot be fixed, but will still taste delicious as a creamier salad.
Prevention: Use a firm-ripe avocado and fold it in gently only right before serving.
Cultural Context
Purslane, known as verdolagas in Spanish, has a rich history in Mesoamerican cuisine where it is prized for its tart, slightly salty flavor and crisp bite. Growing abundantly during the summer months, it is a traditional staple in many Mexican dishes, often stewed with pork or served fresh in salsas and salads. This recipe celebrates those vibrant, historical flavors by combining the native greens with staples like corn, tomatoes, and avocado.
