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Holding nopales by the bottom, gently scrape off thorns, brown spots and ends using a sharp knife or vegetable peeler. (To protect your fingers from thorns, wear thick gloves or use a cloth.) Rinse the nopales under cold water. Cut them into long narrow strips, then cut crosswise, making 1/2-inch squares.
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Heat a large skillet over medium heat. Add the nopales; cook, stirring occasionally, until softened and olive green, about 5 minutes. Let cool for 10 minutes.
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Combine the nopales, tomato, corn, queso fresco, jalapeño, cilantro, oil, lime juice and salt in a large salad bowl and toss to coat. Top with more cilantro, if desired.