Corn, Avocado and Cucumber Salad

Made this but with a few changes; I used a white onion instead of red. I didn't have cumin seeds so I used Watermelon seeds. Didn't have any corn so I substituted mashed potatoes. Substituted Vera aloe for avocados; lot of the same letters. Confused cucumbers with zucchini; through it in anyway, no waste. Tofu for queso Fresca cheese, of course. Substituted red pepper with a dash of Dr. pepper. Didn't like. Won't make again.

hilarious. First, it's delicious. we had it for lunch. but, not from "straight from the garden." I live in Northern Westchester. In spite of my green thumb, I cannot, for the life of me, grow avocados. Nor do I husk around with corn. The cukes, alas, were from the garden, as were tomatoes -- that I cubed, since there were no cherry toms in the garden this year. We used feta, and only because I had it and it was about to have a birthday, ricotta salata. Brilliant. Thanks.

Check out a variety of avocado called cold hardy which is reputed to withstand temps down to 18 F and if grown in a pot can be brought inside in colder weather. But, not to worry, with climate change coming one could grow avocados in southern New York in 20 years (maybe less) and a bit longer for mangoes and bananas.

amazingly satisfying salad. I bought fresh ingredients except that I forgot to buy the cheese; which didn't make difference in the taste, only lack a cream texture, I suppose. Fantastic for a summer lunch. I had with rose wine from Provence. DIVINE.

This sounds delicious. For people who must watch their carbohydrate intake, I think it would work to leave out the corn and make it a high protein meal with a side of grilled chicken.

Very good - even without the purslane or mint. And with just a touch of regular cumin rather than the toasted and ground seeds.

This is a splendid salad; the combination of flavors and textures is extraordinary. I made a couple of small changes. I added a couple teaspoons of brown sugar to the dressing, which I thought was a little too tart for my taste. I also lightly grilled the corn on a stovetop grill before removing from the cob. Just enough to lightly char a few kernels, while still leaving them crispy.

Here in Illinois, we get the best sweet corn, and I've been collecting recipes that feature it. We just had this for lunch. It was wonderful. I didn't worry about the presentation described here; I did the onions, put in the corn, and then dumped the cukes and tomatoes into the same bowl. I did leave off the mint (which I don't like) and the red pepper flakes, and it was still wonderful. Thank you, David.

I've made this three times in a week, it's delicious. I didn't have whole cumin seeds so I substituted it with ground cumin. I also left out the greens, and lightly grilled my corn. The mint adds that certain je ne sais quoi to the salad. It's delicious served as a side with Mexican dishes such as quesadillas, tacos, burritos. Mahalo David!

This was just fantastic! I made this for a group and opted to chop all of the ingredients into a fairly even dice and tossed together for easier transport. It was a huge hit!

This was delicious. I didn't have avocado (which would have been great) so garnished the plates with fresh mozzarella, which kind of subs for creamy and smooth. Following other's suggestions, I chunked the cucumber (seeded first, because the seeds were large), and I tossed the cuke and cherry tomatoes in with the corn. I used basil instead of mint because that's what I had. Will definitely make again.

I have recently identified that we have purslane growing (as a weed) in our garden, so I'm thrilled to find (for the first time) a recipe that calls for it! Please post more recipes with purslane (and maybe a photo of it so others can identify it more easily).

This was yummy. I replaced the purslane with arugula since that was what was available at the market. 2 ears of corn gave me 2 cups of kernels and 2 medium cucumbers gave me 2 cups of slices. I peeled and seeded the cucumbers to match the photo. Rather than fix separate plates I tossed it all together.

I often make potato salad with small, waxy potatoes, hard boiled egg, blanched green beans, celery, and lots of purslane. (And anything else I have around that works.) Then I dress it with a lemony and herbaceous salsa verde.

The fresh corn salad with mint and chili flakes is the star. The avocado, cucumber, queso and tomatoes are OK - but I could eat the corn salad without them all day long. Maybe it was the fresh farmers market corn. I roasted each cob for 2 minutes over my gas stove flame to get a bit of char on the kernels. Not sure it needed it, but was good nonetheless.