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Corn Salsa with Prickly Pear Cactus Crema Sauce (DF)

Yields10 ServingsPrep Time25 minsTotal Time25 mins

Late summer and autumn is when fresh local sweet corn is harvested and this simple salsa allows that sweet flavour to shine. Don’t be intimidated by removing the corn kernels or feel that you need a special tool for doing so, all you need is a large sharp kitchen knife. You can adjust the heat in this salsa by simply not removing the seeds in the Serrano or jalapeño peppers, or by simply removing both the seeds and the white membrane (this is where the heat lives in the peppers-in the seeds and in the membrane). While myself and my husband don’t digest corn well, we do enjoy a little corn on occasion. Since I am allergic to GMO corn, when I do have a little corn I make sure it is organic (“organic” means it is naturally non GMO) and locally grown from non GMO seeds. This salsa is a great topping for tortilla chips, tacos, burritos or any Mexican dishes you are enjoy.
Prickly Pear Cactus Fruit is something I recently discovered. It is native to the Americas and grows from Canada down throughout South America. The fruit grows from flowers that bloom on the pads or stems (nopales), typically in spring and ripens in the warm desert temperatures. I have been to the Sonoran dessert and can testify to the beauty of the cactus from which they grow. When I saw it on sale at my local food Co-op and knew I had to make something from it. I did some research and read that the seeds can be difficult for some to digest, so I made sure I removed the seeds, though they are edible. What does the fruit taste like? I would say it reminds me of kiwi fruit with a hint of bubblegum. In my opinion food should be fun and colourful and what is more joyful than a bright bubblegum coloured pink sauce!

 2 large cobs of cornabout 2 cups of kernels
 ½ cup finely minced red onion
 juice of 1 1/2 limes
 1 -2 Serrano or jalapeño peppers finely diced, remove seeds and white membrane to lessen or eliminate the heat
 2 pinches sea salt
 4 tbsp finely chopped cilantro (stems and leaves)
Prickly Pear Cactus Crema Sauce (Vegan)
 2 prickly pear cactus fruit, peeled
 2 tbsp vegan sour cream I used Wildbrine sour cream
 ½ cup plain, unsweetened yogurt, Greek style if using dairy I used Forgager Project cashew milk unflavoured, unsweetened yogurt
 1 lime, juiced Use more or less juice depending on sweetness of fruit
 1 tsp raw honey Omit if your fruit is really sweet and ripe
1

Grab a sharp large kitchen knife. Remove your corn kernels on a cutting board by grasping the cob by the end of the cob (the non pointy end that should have a “handle” of sorts). Firmly hold the cob vertically with the pointy end of the cob touching your cutting board (to stabilize your cob you may wish to take off the very tip of the pointy end so it sits flat). Starting at the top, slide your knife down under the kernels as close as possible to the cob and remove the kernels, rotate cob and repeat with the rest of the cob until you have removed all of the kernels.

2

Add the kernels to a medium bowl and then add the rest of the salsa ingredients and toss gently. Salsa can be stored in an airtight (preferably glass) container in the fridge for up to 3 days.

Prickly Pear Cactus Crema Sauce
3

Remove the skins on 2 ripe fruits. Cut the flesh of the fruit and place it is a blender or food processor and pulse to purée. Strain the purée through a fine meshed sieve to remove the seeds. You should end up with about 1/3 cup of gorgeous deep pink juice.

4

Rinse your blender/processor to remove any seeds and add the juice, along with the sour cream, yogurt, lime and honey. Blend until you have a thin smooth sauce. Drizzle over tortilla chips, tacos or Mexican dish of your choice. Store in a glass jar in fridge for up to 3 days. Shake well before pouring.

Nutrition Facts

Serving Size 1/4 cup

Servings 0