Salad: United States – New Mexico / Southwestern United States – Cactus and Corn Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 3 medium nopal paddles (nopales), cleaned, trimmed, and cut into 1/2-inch (1.3 cm) strips — approx. 12 oz (340 g) usable
- 3 ears fresh corn, kernels removed (about 2 cups / 330 g)
- 1/2 small red onion, thinly sliced (about 1/2 cup / 75 g)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (packed) chopped cilantro (about 15 g)
- 1 medium roasted Hatch green chile, peeled, seeded, and chopped (optional) — about 3 oz (85 g)
- 4 oz (115 g) queso fresco, crumbled (optional)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 1 small garlic clove, minced (about 1/2 tsp / 1.5 g)
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 tsp) kosher salt (adjust to taste) — 2.5 g
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley (optional, for color)

Instructions

Short Description:
A bright, tangy salad of tender nopales (cactus paddles) and charred roasted corn tossed with lime, cilantro, and crisp red onion, finished with crumbly queso fresco and optional roasted Hatch chile for smoky heat.

Regional Notes:
This New Mexican version highlights fresh nopales and roasted summer corn, accented with lime and cilantro rather than heavy crema or mayonnaise. Optional roasted Hatch chile adds the region's signature green chile heat, distinguishing it from generic nopal salads found elsewhere.

1. Prepare the nopales: place the trimmed, sliced nopales in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook 8–10 minutes until the slimy liquid reduces and the nopales are tender. Drain and rinse under cold water to remove remaining slime; drain thoroughly and pat dry. Set aside to cool.
2. Roast the corn: heat a cast-iron skillet or grill over medium-high heat. Brush the corn kernels lightly with 1 tsp (5 ml) olive oil and spread in the hot skillet or place the ears directly on the grill. Cook, turning occasionally (or stirring if in a skillet), until kernels are charred in spots, 6–8 minutes. Remove and let cool slightly.
3. If using roasted Hatch chile: blister the whole chile over a gas flame or under a broiler until blackened on all sides. Place in a bowl covered with plastic wrap or in a paper bag for 10 minutes, then peel, seed, and chop.
4. Make the dressing: in a small bowl whisk together 2 tbsp (30 ml) olive oil, lime juice, minced garlic, ground cumin, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 ml) black pepper until emulsified. Taste and adjust seasoning.
5. Assemble the salad: in a large bowl combine the cooled drained nopales, roasted corn kernels, sliced red onion, halved cherry tomatoes, chopped cilantro, and chopped Hatch chile if using. Pour the dressing over the salad and toss gently to combine.
6. Finish and serve: fold in crumbled queso fresco if using and garnish with chopped parsley for color. Let rest 10–15 minutes at room temperature for flavors to marry, then taste and adjust salt or lime as needed. Serve chilled or at room temperature.