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Cactus and Corn Salsa
Cactus and Corn Salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Southwestern Cactus and Corn Salsa: Featuring nopales cactus, corn, green tomatoes, onions, and chiles.
Ingredients:
  • 2 nopales cactus paddles, spikes removed*
  • 2 green tomatoes, cored and cut in half
  • 1/2 large, white onion, peeled and cut into 4 chunks
  • 2 jalapeño chiles, red or green, more or less to taste
  • 1 teaspoon extra virgin olive oil plus more to grease baking sheet
  • 1 cup frozen corn**
  • 1 cup cilantro, stems removed
  • 1 garlic clove, peeled
  • Juice from 1/2 a lime, about 1 tablespoon
  • 2 tablespoons tequila, optional
  • 1 teaspoon dried Mexican oregano
  • Salt to taste
  • Tortilla chips, to serve
  • *This recipe is designed for the whole paddles, but you may be able to make it with bagged cut cactus for nopalitos if that's all that is available in the market. Just arrange them close together on the roasting pan while you roast the vegetables so they don't dry out.
  • **You can also use freshly cooked corn or grilled corn, stripped from the cob. In this case, skip the corn roasting in step 2, and just add to the salsa in the last step.
Instructions:
  • Prep cactus paddles: Preheat the oven to 425°F. Using a large sharp knife, remove any remaining prickles or nubs from the cactus paddles. Cut the paddles into 1-inch thick strips crosswise. Lightly grease a baking sheet with olive oil.
  • Oven-roast the cactus, onion, and jalapeños: Arrange cactus, green tomatoes, white onion, and jalapeños on a baking sheet in a 425°F preheated oven for 12 minutes until the cactus remains slightly crisp when tested with a fork.
  • Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the frozen corn to the heated pan, spreading it out evenly. Let it roast without stirring for 2 to 3 minutes until browned. Gently flip a few pieces to check for that roasted perfection. Once browned, stir and roast for an additional 2 to 3 minutes. Transfer the corn to a small bowl and set aside.
  • In a food processor, combine oven roasted vegetables, cilantro, garlic, lime juice, tequila, oregano, and salt. Pulse for about 30 seconds until almost smooth. Caution: when opening the lid, be wary of the heat released from the peppers.
  • Combine the roasted corn with the salsa: Transfer the salsa to a serving dish and mix in the roasted corn. Chill in the fridge for 30 minutes to 1 hour. Serve alongside tortilla chips.

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