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!
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.