Country-Style Mexican Corn and Nopales

Name: Country-Style Mexican Corn and Nopales
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 4 cups fresh corn kernels (about 600 grams); 3 tomatoes, chopped; 3 small nopales (cactus paddles), diced; 1 large onion, peeled and diced; 3 sprigs cilantro, chopped; 2 poblano peppers, stemmed, seeded, and chopped; 2 tablespoons lard; 1 small light beer; Salt, to taste

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A rustic recipe that brings together ingredients from the field and farm—a wise dish full of protein, minerals, and hydration.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A rustic recipe that brings together ingredients from the field and farm—a wise dish full of protein, minerals, and hydration.

Saved

Ingredients

20 minutes

Serves 4 servings

4 cupsfresh corn kernels (about 600 grams)
3tomatoes, chopped
3small nopales (cactus paddles), diced
1large onion, peeled and diced
3 sprigscilantro, chopped
2poblano peppers, stemmed, seeded, and chopped
2 tablespoonslard
1small light beer
Salt, to taste

Saved

Steps

20 minutes

1

Heat a large pot over low heat and add the lard. When it starts to smoke, add the onion and corn kernels. Sauté briefly.
2

Add all the remaining ingredients and cook, stirring constantly, until it comes to a boil.
3

Once it boils, turn off the heat and let it rest. Serve hot as a main dish or side.