Sauteed Cactus, Peppers and Corn (Latin so. western)

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Sauteed Cactus, Peppers and Corn

 

1 large red bell pepper

1 large green bell pepper

1 large onion

1 tbsp. butter

4 small ears of small summer corn

1/2 lb. fresh, firm edible cactus, deprickered, cut in

1/4 - 1/2 inch cubes or buy noplaes in a jar at the

Latin market and drain

finely minced cilantro

 

Halve peppers, then remove seeds and stems. Cut into

1/4–1/2 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 cactus and corn to peppers and

onion; stir over high heat until vegetables are cooked

through, but firm-tender, about 5 minutes. Sprinkle

with cilantro and serve hot.

Yields 4 servings.

 

 

 

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