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)
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.
