As I mentioned a lot of the dishes I served at the 24, 24, 24 party were very meat-centric, but I also had a few vegetarian options. The rice and beans I posted the other day were vegetarian as were these treats. I had originally planned on making tostones, but as the day and heat wore on, we decided we didn't have the time or energy for a second round of frying so we went with plantain chips. I have been eating plantains since I was in the womb so I love them every which way, but my favorite way to enjoy them is those roasted chips they so conveniently sell at Trader Joes. These were fried so not as healthy, but still tasty and simple to make.
We also served up some grilled corn once the party got going. Actually, Dan was the one who took care of all the grilling and I just got the toppings ready. I think I have had cotija cheese before in salads or something, but I loved the salty bite with the sweet corn, and I have never really been a fan of corn. A sprinkling of chili powder and a squeeze of lime was all that was needed to make this a fresh accompaniment to some of the heavier dishes. Just a note, I have never grilled corn myself in my life, I am pretty sure the directions below are what Dan did to make it good.
Makes a lot of chips
7-8 plantains, peeled and sliced to 1/4-inch thickness
Canola oil for frying
In a large pot or deep fryer, preheat the oil to 350 degrees. Add a few of the sliced plantains, but not too many so that they don't stick together. Fry 8-10 minutes until crisp. Drain on paper towels and season with salt immediately. Serve cooled.
Cuban/Mexican Grilled Corn
Grated Cotija cheese
Chili powder or ground cayenne pepper
Preheat the grill to high. Slather each piece of corn with butter and wrap in tinfoil. Grill until the corn is tender, turning every few minutes. Sprinkle the corn with the cheese and dust with chili powder. Serve with lime wedges.