Roasted elote and nopales salad

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What could bring to life the flavor of Mexico more than corn roasting and caramelizing over a grill? For that matter these flavors would be at home in any backyard where there is barbecue going on. Typically in Mexico this would be made with starchier corn but I prefer the flavor of sweet corn, Silver Queen is my favorite and this dish always tastes better in the summer.

Roasted Elote


6 ears of corn with the husk intact
1 cup of mayo
1 Tbsp. cholula hot sauce
2 Tbsp. fresh lime juice
1 tsp. each of salt pepper and sugar
1/4  cup of chicken stock
1/4 cup cotija cheese ground
2 Tbsp. chopped cilantro
pure ground chile to taste

Over a medium hot grill roast the corn until the husks are well charred about 5 minutes  Turning them occasionally so as not to completely burn the kernels underneath. Set them aside to cool enough to handle then shuck them and cut the corn off the cob.  When ready to eat mix the mayo, hot sauce, lime juice and chicken stock and warm in a saute pan with the corn pour into a bowl and garnish with the cheese, cilantro and chile powder. Serve immediately.

Nopales Salad

2 cups nopales, shaved of all spines rinsed then coated with oil and grilled or broiled until cooked through and slightly browned or charred then cut into strips and chilled
2 cups or a good handful of field greens
1 medium tomato diced
1 poblano chile, roasted peeled seeded and diced
2 pickled jalapenos sliced
1/2 cup diced red onion
1 cup roughly crumbled queso fresco

1/4 cup olive oil
1 Tbsp. lime juice
1 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

In a large bowl mix up dressing then add salad components and mix well, makes enough for 4 to 6 salads.