For sauce, combine 3 tablespoons of the vinegar,
1 tablespoon of the cilantro, and the olive oil. For salsa, thaw corn,
if frozen. In a medium bowl combine corn, tomatoes, green onions,
jalapeno pepper, the remaining vinegar, and the remaining cilantro.
Set aside. Trim fat from chops. Grill chops on rack of an uncovered
grill directly over medium heat for 8 to 11 minutes or until chops
are slightly pink in center and juices run clear, turning once and
brushing occasionally with sauce. If desired, serve chops on cactus
leaves. Serve with salsa. Makes 4 servings.
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