Grilled Cactus and Corn Salad

 

4-5 cactus paddles (nopales), thorns and edges trimmed

3 cobs of corn, husks removed

2 tablespoons olive oil, for brushing

1/2 cup diced white onion

1 clove garlic, minced

Juice of 1 lime

1/4 cup cilantro, coarsely chopped

1/4 cup queso fresco

1/2 teaspoon salt

1/4 teaspoon pepper

 

Clean and prepare the cactus paddles.  Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper.  Shuck and clean the corn. Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly.  The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well.  Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob. In a large bowl, combine the chopped, grilled cactus, grilled corn, chopped onion, garlic, and lime juice, and toss. Season with salt and pepper, then garnish with the chopped cilantro and queso fresco, tossing again before serving.