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Cactus and Corn Salsa


30 min

Cactus and Corn Salsa

Cactus and Corn Salsa Photo 1


30 min


3 persons




0.00 rating-star (0)

Author: Monica Feluchi

If you are looking for a recipe of an unusual sauce, then cactus and corn salsa will be the best choice! It takes only 30 minutes to cook this Mexican sauce, but the result will surprise you and your loved ones! Cook it right away to serve with your favorite dishes.



  • olive oil: 2 tsp
  • cactus paddles: 2 piece (without spikes)
  • tomatoes: 2 piece (green, cut into halves)
  • onion: 0.5 piece (peeled and cut into 4 parts)
  • Jalapeno: 2 piece (red or green)
  • corn: 1 cup (frozen)
  • cilantro: 1 cup (without stems)
  • garlic: 1 clove (peeled)
  • chili pepper: 2 piece (without stems)
  • tequila: 2 Tbsp (optional)
  • dried oregano: 1 tsp
  • salt: 0.5 tsp (or to your taste)
  • lime juice: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Pre-heat the oven to 218 C (425 F). Grease a baking pan with olive oil a bit. Meanwhile, take a large and sharp knife and cut off all the nubs and prickles off the cactus paddles. Cut the cactus crosswise into thick strips.

    Cactus and Corn Salsa Photo 2
  2. Bake cactus, white onion, green tomatoes and jalapenos in the pre-heated oven for about 12 minutes. The cactus will be ready, when is gets crispy if pierced with a fork.

    Cactus and Corn Salsa Photo 3
  3. Take a frying pan and heat olive oil on medium fire in it. Add frozen corn and roast in the hot pan for about 2-3 minutes until it gets brown. Then stir the corn and keep roasting for 2-3 minutes more. Remove the pan from heat.

    Cactus and Corn Salsa Photo 4
  4. Process the vegetables baked in the oven with garlic, cilantro, oregano, lime juice, tequila and salt. Puree for about 30 seconds to get a smooth mixture.

    Cactus and Corn Salsa Photo 5
  5. Pour the readymade salsa into a serving dish. Add roasted corn and leave the salsa in the fridge for about 30-60 minutes. Serve with tortilla chips. Enjoy!

    Cactus and Corn Salsa Photo 6

History of the Cactus and Corn Salsa:

The cactus and corn salsa is a popular Mexican cuisine, where cactus is traditionally used in cooking. Cactus, also known as nopales, is a low-calorie vegetable that is rich in fiber, vitamins, and minerals. When combined with corn and other ingredients, it creates a refreshing and flavorful salsa that pairs well with any dish.

Tips and Tricks for Cactus and Corn Salsa Recipe:

  • When buying cactus, make sure to select the ones without spikes or thorns. It is easier to handle and cut.
  • To remove the slimy texture of cactus, blanch it in boiling water for 5-8 minutes before cutting.
  • Roasting the vegetables in the oven adds a smoky flavor to the salsa.
  • Adding tequila is optional, but it gives an extra kick to the salsa.

Tips for presenting the dish:

  • Serve the salsa chilled to enhance its flavor and freshness.
  • Garnish the salsa with cilantro leaves, sliced jalapenos or lime wedges to add color and texture to the dish.
  • Pair the cactus and corn salsa with tortilla chips, tacos, nachos or any Mexican-inspired dish.

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