Nopalitos with Chorizo and Charred Corn
Nopalitos with Chorizo and Charred Corn is so simple and flavorful! With just 3 ingredients – nopales, lean chorizo, and corn (fresh or frozen) – you’ll have this light meal or hearty side dish on the table in under 30 minutes! Buen provecho!
👩🏻🍳 Tamara Talks – About Nopales/Nopalitos and Chorizo
Living on the southern border in McAllen, Texas, nopales (cactus pads) have become a regular part of our diet. So, are nopales healthy and nutritious? Yes, nopales (cactus pads from the prickly pear cactus, Opuntia spp.) are healthy and nutritious. They’ve been used in traditional Mexican cuisine and medicine for centuries, and modern nutrition backs up their benefits.
Foraging for and breaking down cactus is a “bridge too far” for this girl that loves to cook “from scratch.” I have too many memories of our boys falling in the prickly pear cactus growing up in Las Cruces, New Mexico. Fortunately, our grocery stores, farmers’ markets, and the (wonderful) Latino market have them prepared and diced. They’re so inexpensive, and a wonderful addition to our regular rotation.
I’ve been adding the nopales to eggs, tacos, burritos, and salads for years, and I’m always looking for new ways to use them. This simple side dish is my latest, and I’ve found it to be versatile and a great addition to tajín chicken breasts, grilled redfish on the half shell, and turkey tenderloins. Read on for more information…
🌿 NUTRITIONAL PROFILE – per 1 cup cooked, ~150g)
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- corn – Fresh corn is fantastic in this recipe, but frozen corn works well too.
- chorizo – I make lean chorizo, and divide it into 4 ounce packages. However, many markets have lean chorizo available. San Manuel chicken chorizo is pretty lean. Your butcher block may make one as well. Avoid the orange tubes of chorizo. They’re typically very fatty.
- nopales – This recipe starts with diced (or sliced) nopales. If you can’t find fresh ones, you can use water-packed nopales.
- garnishes – Garnishes are optional, but we love them! Crumbled cotija, chopped cilantro and/or scallions, and lime wedges are all good options.
🔪 Step-By-Step Instructions
- Step 1 – Char the corn kernels. Add a drizzle of oil to a skillet over medium-high heat. When the skillet is hot, add the corn kernels. Cook, stirring occasionally, until the corners are well-browned in spots. This may take 5-7 minutes depending on how hot your skillet is. Season with salt and pepper, and remove from the skillet.
- Step 2 – Brown the chorizo. NOTE: Notice the lack of fat in the skillet. I have to add another drizzle of oil because I make homemade chicken chorizo. If you’re using commercially prepared chorizo, you probably won’t need it. Cook over medium-high heat until the chorizo is browned and fully cooked. Remove and set aside.
- Step 3 – Cook the nopales. You may need another drizzle of oil. Add the prepared nopalitos. Cook until the slimy liquid is gone, and the cactus is browning and dry.
- Step 4 – Put it all together. Add the chorizo and corn back into the skillet. Stir fry 2-3 minutes to get everything combined. Taste and season accordingly.
- Step 5 – Garnish with chopped cilantro, crumbled cotija, and scallions as desired. Enjoy!
❓FAQ
The slime (mucilage) is made up of water-soluble fibers and polysaccharides that help the cactus retain water in dry environments. It is easy to cook it away!
I try to use them in 5-7 days depending on how fresh they are when I buy them.
I think the nopalitos with chorizo are good for lunch the next day or two.
💡 Tips
Nopales can be slimy – they naturally contain a gel-like substance called mucilage, similar to what’s found in okra. This sliminess is most noticeable when they’re freshly chopped or cooked without specific preparation. I prefer cooking them with dry heat, on the grill or in a cast iron skillet.
Nopal (singular) and nopales (multiple) refer to the cactus pads. Nopalitos are prepped and sliced or diced. Either “nopales” or “nopalitos” should get the point across, though.
If you’re looking for something different than the typical rice and/or beans to serve with your Mexican main dishes, try this easy 3 ingredient recipe (excluding oil and salt/pepper). It’s a healthy, flavorful way to shake up your routine!
Mexican burger patty or a tajín grilled chicken breast.
Nopalitos with Chorizo and Charred Corn Recipe
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Ingredients
- 2 tablespoons oil - pure olive oil, vegetable, canola, avocado
- 3 cups fresh or frozen corn kernels
- 4 ounces lean chorizo - see Ingredients Notes in post
- 6 ounces fresh nopales - or water-packed
- garnishes (optional) - crumbled cotija, cilantro, scallions, lime wedges
Instructions
- Add a drizzle of oil to a skillet over medium-high heat. When the skillet is hot, add the corn kernels. Cook, stirring occasionally, until the corners are well-browned in spots. Season with salt and pepper, and remove from the skillet.
- Cook the chorizo. Over medium-high heat cook the chorizo until it is browned and fully cooked. Remove and set aside.
- Add the nopalitos to the skillet over medium-high heat. You may need another drizzle of oil. Cook until the slimy liquid is gone, and the cactus is browning and dry.
- Add the chorizo and corn back into the skillet. Stir fry 2-3 minutes to get everything combined. Taste and season accordingly.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
If you can’t get nopalitos where you live, you have my sympathy. This really does make for a great side dish, and it’s really easy to make. The sweetness of the corn, combined with the tartness of the nopalitos and the spicy heat of the chorizo, add up to a fantastic flavor combination.