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Sautéed Edible Cactus, Peppers, and Corn

Recipe Summary

Preparation time: 20 minutes

Number of servings: 4


    • 1 large red bell pepper
    • 1 large green bell pepper
    • 1 large onion
    • 1 Tbsp trans-fat free butter
    • 4 small ears of small summer corn
    • 1/2 lb fresh, firm edible cactus, with spines removed, cut in 1/4- to 1/2-inch diced pieces
    • finely minced cilantro or parsley


Halve peppers; then remove seeds and stems. Cut into 1/4- to 1/2-inch squares. Cut onions the same size. Cook peppers and corn in butter in a heavy pan over moderate heat until just softened.

Remove husks and silk from corn; then cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes.

Sprinkle with herbs and serve hot.

Nutrition Facts
Sautéed Edible Cactus, Peppers, and Corn
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 180 Calories from Fat 35
% Daily Value (DV)* 
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 30mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 8g
Protein 5g  
Vitamin A 70%
Vitamin C 260%
Calcium 10%
Iron 8%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 2
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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