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Sweet plantains

Appetizers & Snacks

Ingredients

Steps

Nutritional information

Roasted Corn and Plantain Salsa

Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.

Remove husks and silks from corn. Arrange corn on baking sheet and bake 12–17 minutes until tender and lightly browned. Remove from oven and let stand 2–3 minutes to cool.

Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.

Slice corn kernels off cobs (2–3 cups) and add to tomato mixture; stir in vinegar, oil, salt, and pepper. Serve with tortilla chips, if using.

Vegetarian

Instructions

Other preparation methods

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes. 

Add 4 plantain quarters at a time; fry 4–5 minutes on each side or until golden. Remove and drain on paper towels; season with salt. 

Sweet plantains Archives - Hispanic Heritage Microsite (EN)

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Hispanic Heritage Microsite (EN)