Fresh Corn Salad with Purslane

Purslane is one of my favorite ingredients to add to dishes, like this lovely Fresh Corn Salad with Purslane. Made with juicy tomatoes, crisp cucumber, and tossed in a quick vinaigrette, it’s an easy and delicious complement to any meal, ready in only minutes!

Fresh Corn Salad with Purslane

Purslane is very easy to grow, as it doesn’t require any special care. Nowadays, you can buy the purslane plants or seeds online and enjoy their production for several months out of the year (they grow from spring to late autumn). At home, I have a small vegetable garden that consists of 4 medium-size raised beds, and I’m so glad I decided to add purslane to it! The ease of growing it gives me more time to take care of my herbs and peppers (I grow jalapeño, piquin, and poblano peppers during the summer).

I highly recommend you give this vegetable a try. It has a very mild flavor, which means you can add it to all sorts of dishes, like soups, salads, and stews. Additionally, it is a nutritious plant that will add important vitamins and minerals to your meal.

MORE RECIPES WITH PURSLANE:

• Pork Stew with Purslane
• Steamed Purslane
• Pork Chops with Purslane in Tomatillo Sauce
• Chicken Breast with Vegetables Stew

MORE SALAD RECIPES:

• Steamed Chayote Salad with Red Onions and Oregano
• Nopal (Cactus) Salad with Tomatoes, Onion, and Cilantro
• Heart of Palms Salad with Habanero Pepper

How to make Corn Salad with Cucumber and Purslane

Serves 4

INGREDIENTS:

• 1 medium-size cucumber
• ¼ red onion, sliced
• 1 cup of tender purslane leaves
• 1 cup sweet tender corn (approximately equal to one ear of corn)
• 1 Roma tomato, sliced
• 4 tablespoons olive oil
• 1 tablespoon lime juice
• Salt & pepper to taste

NOTES:

• You can substitute the lime juice for sherry vinegar or red wine vinegar.
• For this recipe, I sometimes like to lightly roast the corn in a frying pan instead of boiling it. To do so, heat a frying pan at medium heat and add the corn kernels once the pan is hot. Roast the kernels for about 5 minutes, stirring them to make sure they do not burn.
• For this salad, you can adjust the amounts of the ingredients according to your liking. If you like more corn, or you prefer to use cherry or grape tomatoes, go ahead and add them. You can even top the salad with crumbled queso fresco or chopped cilantro.

DIRECTIONS:

1. Cook the corn for 5 minutes in boiling water, then drain and set aside to cool.
2. Slice the cucumber lengthwise, scoop out the seeds with the help of a spoon, then slice the cucumber.
3. Place the onion slices in a strainer and rinse under the faucet with cold water. Shake well and set aside. This step will remove the bite from the onion’s flavor.
4. Place the cucumber slices, sweet corn kernels, purslane, and tomato slices in a large bowl.
5. Prepare the dressing by mixing the lime juice, olive oil, salt, and pepper in a small bowl.
6. Just before serving, mix the dressing with the rest of the salad ingredients. Enjoy!

Corn Salad with Purslane

Purslane is one of my favorite ingredients to add to dishes, like this lovely Fresh Corn Salad with Purslane. Made with juicy tomatoes, crisp cucumber, and tossed in a quick vinaigrette, it’s an easy and delicious complement to any meal, ready in only minutes!

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Course: Salads

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 4

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 1 medium-size cucumber1 medium-size cucumber
• ¼ red onion sliced¼ red onion sliced
• 1 cup of tender purslane leaves1 cup of tender purslane leaves
• 1 cup sweet tender corn approximately equal to one ear of corn1 cup sweet tender corn approximately equal to one ear of corn
• 4 tablespoons olive oil4 tablespoons olive oil
• 1 Roma tomato sliced1 Roma tomato sliced
• 1 tablespoon lime juice1 tablespoon lime juice
• Salt & pepper to tasteSalt & pepper to taste

Instructions

• Cook the corn for 5 minutes in boiling water, then drain and set aside to cool.
• Slice the cucumber lengthwise, scoop out the seeds with the help of a spoon, then slice the cucumber.
• Place the onion slices in a strainer and rinse under the faucet with cold water. Shake well and set aside. This step will remove the bite from the onion’s flavor.
• Place the cucumber slices, sweet corn kernels, purslane, and tomato slices in a large bowl.
• Prepare the dressing by mixing the lime juice, olive oil, salt, and pepper in a small bowl.
• Just before serving, mix the dressing with the rest of the salad ingredients. Enjoy!

Notes

You can substitute the lime juice for sherry vinegar or red wine vinegar.
For this recipe, I sometimes like to lightly roast the corn in a frying pan instead of boiling it. To do so, heat a frying pan at medium heat and add the corn kernels once the pan is hot. Roast the kernels for about 5 minutes, stirring them to make sure they do not burn.
For this salad, you can adjust the amounts of the ingredients according to your liking. If you like more corn, or you prefer to use cherry or grape tomatoes, go ahead and add them. You can even top the salad with crumbled queso fresco or chopped cilantro.

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!