Sautéed Nopales, Peppers, and Corn

Name: Sautéed Nopales, Peppers, and Corn
Yield: 4 servings
Cuisine: American
Ingredients: 2 large red bell peppers; 1 medium-large onion; 2 tablespoons butter; 3 or 4 ears of small summer corn; ½ pound fresh, firm nopales, deprickered, cut in ¼-½-inch dice (see Preparation); ½ pound fresh, firm nopales, deprickered, cut in ¼-½-inch dice (see Preparation); Finely minced cilantro or parsley; Finely minced cilantro or parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This simple and quick side dish is unusual—but likable. The sorrel-sour taste of the crisp cactus is sweetly complemented by the accommodating corn.

Ingredients

2 large red bell peppers
1 medium-large onion
2 tablespoons butter

Australian
Oceania
Americas
United States
Australia
Mexico
Side dish
South America
Vegetarian
Spring
Gluten-free
Central America

Method

Halve peppers, then remove seeds and stems. Cut into ¼-½-inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened.
Shuck corn, then cut from cob (there should be about 1½ cups).
Add nopales a