Ensalada de Nopales y Maíz Asados (Grilled Nopales and Corn Salad)

Time: Prep: 15 minutes | Grill: 8 minutes
Servings: 4

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Fresh and flavorful dish that’s perfect for any occasion, the Ensalada de Nopales y Maíz Asados (Grilled Nopales and Corn Salad). This vibrant salad combines the unique texture of grilled nopales (cactus paddles) with the sweet and smoky taste of roasted corn. It’s a delightful blend of traditional Mexican ingredients that will bring a burst of color and flavor to your table. Whether you’re looking for a healthy side dish or a light main course, this salad is sure to impress.


4 whole nopales paddles, spines removed and quartered (about 1 pound) 

2 large ears fresh corn, husks and silks removed 

1 medium white onion, sliced 1/2-inch thick crosswise 

3 tablespoons olive oil 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

1 can (15 ounces) drained seasoned black beans 

1/2 cup chopped fresh cilantro 

1/2 cup crumbled queso fresco 

2 tablespoons fresh lime juice 


  1. Prepare outdoor grill for direct grilling over medium-high heat. Brush nopales, corn and onion with 1 tablespoon oil; sprinkle with salt and pepper. Place vegetables on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; coarsely chop nopales and onion, and cut corn kernels from cobs. 


  1. In large bowl, toss grilled vegetables, beans, cilantro, queso fresco, lime juice, and remaining 2 tablespoons oil. Makes about 5 cups salad.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.