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Sauteed Edible Cactus, Peppers and Corn
Serves 4
Ingredients:
1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
½ lb fresh, firm edible cactus, deprickered, cut in ¼–½ inch cubes
Finely minced cilantro or parsley
Directions:
Halve peppers, then remove seeds and stems. Cut into ¼–½ inch squares. Cut onions the same size. Cook peppers and onions in butter in a heavy pan over moderate heat until just softened. Shuck corn, then cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot.
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Ingredients:
1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
½ lb fresh, firm edible cactus, deprickered, cut in ¼–½ inch cubes
Finely minced cilantro or parsley
Directions:
Halve peppers, then remove seeds and stems. Cut into ¼–½ inch squares. Cut onions the same size. Cook peppers and onions in butter in a heavy pan over moderate heat until just softened. Shuck corn, then cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot.
Searching for more good eats?
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