Heart Healthy from WakeMed Heart Center

Cactus and Charred Corn Salsa

February 22, 2018 |

Recipe courtesy of Chef Matthew Register.
as seen on episode “Sea Salt“, Season 7

Flavor, NC | Cactus Corn Salsa


  • 3 ears of corn
  • 2 pounds of cactus paddles
  • 1 Red onion
  • Handful of fresh parsley or cilantro
  • 1/3 cup olive oil
  • 2 teaspoons of sirachia sea salt


  1. Char corn on all sides in a skillet or a grill. Let cool and cut kernels off of cob.
  2. Cook cactus on high heat about a minute on each side. Dice and set aside.
  3. Dice red onion set aside.
  4. Combine all ingredients and refrigerate for 30 minutes.

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Category: Recipes

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