Cuban Corn

For Father's Day, my pops wanted Cuban sandwiches for dinner. To create a complete meal, I served the sandwich simply with corn on the cob. However, I felt the traditional grilled corn wasn't going to be enough, so I looked for something else and I found a recipe for Cuban corn.

Photo from Oprah.com

Cuban Corn

from Oprah.com

4 ears corn in husks, silks removed

2 tsp chili powder

1 tsp paprika

1 TBS salt

6 TBS butter

1/2 cup finely grated queso blanco

1 lime, cut into quarters

• Cook the corn (boil or grill).
• Meanwhile, in a small bowl, combine chili powder, paprika, and salt.
• Rub corn with butter and sprinkle with cheese and paprika mixture.
• Squeeze with lime wedges.

It was very messy to eat, but had so much flavor. To serve the corn, I put out all the toppings next to the butter and salt and people could choose how they wanted their corn - of course I made a suggestion to put on everything.

If you don't have the time to roast a pork shoulder to make a Cuban sandwich, I would recommend a quick and easy alternative, the Cuban burger.

So Fresh and So Clean Clean!

Let's keep trying to fool ourselves that it's not winter. Another way to do that is to have a light, summer salad.

Romaine, Avocado, and Corn Salad

From Marthastewart.com

1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 Tbs fresh lime juice
1/4 tsp chili powder
Coarse salt and ground pepper

• In a bowl combine the romaine, corn, and cherry tomatoes.
• Add 3/4 cup of avocado
• Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder
• Season with salt and pepper
• Pour dressing over the salad; toss gently

If you want to be really classy, you'll wait to make this salad until the spring or summer (when corn is in season), but if you're like me you will just use frozen. Oh Snap!