Ensalada de Nopales con Elote y Cilantro Nopales (Cactus), Fresh Corn and Cilantro From the recipes of Chef Michael Thompson, Thank you very much!! Yield: 6 servings Nopales or cactus gives the salad a refreshingly different taste. The fresh nopales pods, leaves, and chiles del arbol can be found in the Latin or Mexican markets in your area in the spring and summer months. You can substitute dried Thai chiles for the chiles del arbol. 2 cups nopales, peeled of all spines 1/2 red onion, julienned 1 scallion, sliced 1 clove garlic, minced 1 teaspoon oregano, chopped 1/4 cup red bell pepper, seeded and julienned 1 cup corn kernels, toasted* 1/4 cup capers 1 small pinch chiles de arbol, toasted and crumbled 6 sprigs fresh cilantro, washed 2 limes, cut into wedges *One fresh ear of corn, toasted and the corn removed from the cob. Note: Here�s another way to prepare nopales. The pods give off a lot of liquid when cut raw, so trim the edges of the cactus pods and remove all of the spines very carefully** with a potato peeler. Cut them into desired strips and place into a saucepan with rolling boiling water and cook for 20 minutes. Set aside to drain in a colander and use as needed. **You might want to use gloves. 1. Preheat a grill or lightly sprayed saut� pan with vegetable spray and toast the nopales 3-5 minutes on each side, squeezing a little lime over each side. These cactus leaves will give off a little of their juices, not to worry. Cut into julienne strips one and one-half inches long. Set aside in a colander over the sink to drain. In another dry, hot saut� pan, toast the corn kernels until slightly brown over medium heat. Rinse the cooked nopales under cool water. Drain and set aside. 2. In a large bowl, toss all of the ingredients together. Season to taste. Place in the middle of each salad plate a scoop, 4 ounces of the salad. Garnish with a sprig of cilantro and a wedge of lime. |