San Antonio Cactus and Corn Salad

Name: San Antonio Cactus and Corn Salad
Cuisine: American
Ingredients: 4 medium ears of corn, smoked, grilled, roasted, or boiled; 1½ cups nopalitos, drained and diced; ¾ cup peeled and diced cucumber; 1 to 2 Roma or other plum tomatoes, chopped; ¼ cup chopped celery; 2 tablespoons sliced scallions; 2 tablespoons minced fresh cilantro; 3 tablespoons extra-virgin olive oil; 1 tablespoon freshly squeezed lime juice; 1 fresh serrano or jalapeño, minced; 1 fresh serrano or jalapeño, minced; ¼ teaspoon table salt; Lettuce leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A Southwestern delicacy for centuries, prickly pear cactus deserves to be better known in other regions. Look for it in the Mexican food section of the supermarket in jars labeled nopales or nopalitos. Here succulent strips of the cactus enhance summer sweet corn.

Ingredients

4 medium ears of corn, smoked, grilled, roasted, or boiled
1½ cups nopalitos, drained and diced
¾ cup

Americas
United States
Gluten-free
Vegan
Summer

Method

Slice the kernels from the ears of corn. Place the corn in a medium-size bowl and mix in the nopalitos, cucumber, tomatoes, celery, scallions, and cilantro.
In a small lidded jar, shake together the dressing ingredients and pour over the vegetables. Serve the salad at room temperature or chilled, on the lettuce leaves.