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A cast iron skillet with nopalitos with chorizo and corn with garnishes and copper spoon.

Nopalitos with Chorizo and Charred Corn Recipe

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Tamara Andersen
A simple Mexican side dish with nopalitos, lean chorizo, and charred corn...
5 from 1 vote

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 224 kcal

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

Calories: 224kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com