Tostones (Fried Green Plantain)

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.

The post Tostones (Fried Green Plantain) appeared first on Budget Bytes.

Tostones, or fried green plantains, are the tasty, crispy, salty snack of your dreams! Though they might look intimidating, they’re easy to make. PS They’re more delicious than french fries! (In my humble Puerto Rican opinion, which is OBVIOUSLY super biased.) Made from thick slices of twice-fried green plantain, this delicious Latin American side dish is a great snack and a total must-have side dish whenever you’re serving island food.

Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Are Tostones?

Tostones are delicious, crispy, thick slices of fried green plantain, usually served as a snack or side dish with a dipping sauce. The name “tostones” comes from the Spanish word “tostar,” which means “to toast.” This is because the plantains are “toasted” twice (i.e., fried twice) during cooking. Think of them as Puerto Rican french fries. Though, of course, they’re popular in most Latin cuisines, not just my little island. They can be served as a snack or a side dish and are lovely with a dipping sauce.

Ingredients For Tostones

The first time you make tostones, you might be slightly intimidated by the process. But don’t worry; as you’ll see, it’s actually quite simple. Here’s what you’ll need to make the best tostones:

  • Green Plantains: are the star of the show. Look for plantains that are firm to the touch and have unblemished dark pea-green skin with no yellowing. If the plantains are ripe, they’ll be too soft and won’t hold their shape when you fry them. Be warned- green plantains have sap that will stain anything it touches. If you don’t want dark stains on your hands, wear gloves. It’s also a good idea to wear an apron.
  • Cooking Oil: any type will do, but you’ll need plenty of it. Tostones are best deep fried, which means filling your medium-sized pot with at least 4 cups of oil. To cut costs, reach for a smaller pot to fry in. Though you’ll have to fry in smaller batches, you’ll need less oil.
  • Vinegar: like potatoes, plantains oxidize and turn gray when they are exposed to air. Vinegar helps to stop the plantains from browning, but anything acidic will do. Lime juice is an excellent (though more expensive) substitution.
  • Garlic Powder: is used in the water bath for the tostones to add flavor. If you don’t have garlic powder, garlic salt is a great substitution. You can also smash a few cloves of fresh garlic and let them work their magic.
Side shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Can I Serve With Tostones?

Serve tostones with your favorite dipping sauce. Traditionally, they are served with Puerto Rican Mayo Ketchup sauce, a blend that can be as simple as 1 part ketchup to 2 parts mayo. But I also love them with Guacamole, Lime Crema, and even Comeback Sauce.

While fantastic on their own, Tostones are incredible when served as a side dish with Puerto Rican Rice and Beans, Arroz Con Pollo (Puerto Rican Chicken and Rice), Pollo Guisado (Puerto Rican Chicken Stew), Chuletas Guisadas (Puerto Rican Stewed Pork Chops), Pinchos de Pollo (Puerto Rican Chicken Skewers) or Arroz Con Salchichas, (Puerto Rican Rice With Sausage).

Making Tostones Ahead Of Time

Tostones are best served still piping hot from the frying pan, so they don’t store well after their final fry. However, they prep beautifully. To prep tostones, fry them once and mash them. Then cool them and store them in an airtight container layered with parchment paper. Tostones will stay fresh in the fridge for up to 3 days and in the freezer for up to 3 months. Finally, thaw them, give them a quick dunk in salt water, and fry them again.

What Do I Do With Leftover Oil?

Cool the oil to room temperature and then strain it into a resealable air-tight container. You can store it for another day of fabulous Tostones making or use it for other recipes that require cooking oil. Try making our Coconut Chicken Strips With Sweet Chili Sauce, Turkey Meatballs, Sweet Potato Corn Cakes, or Chilaquiles.

Side shot of a hand dipping a toston in mayo-ketchup sauce.
Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.
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Tostones

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.
Course Appetizer, Side Dish
Total Cost $4.42 recipe / $1.06 servving)
Prep Time 6 minutes
Cook Time 8 minutes
Soaking Time 1 minute
Total Time 15 minutes
Servings 4 servings
Calories 2118kcal

Ingredients

  • 4 cups cooking oil $2.79
  • 2 green plantain $1.38
  • 1/4 tsp garlic powder $0.03
  • 1 Tbsp vinegar $0.03
  • 1/8 tsp salt $0.01

Instructions

  • Fill a medium heavy-bottomed pot with cooking oil and place it over medium heat. Trim off both ends of the green plantain, then make three lengthwise cuts through the skin, each about two inches apart. Peel the skin off the plantains.
  • Slice the plantains into 1 1/2-inch thick rounds.
  • When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.
  • Add about 4 inches of water to a bowl large enough to hold the plantains. Add the garlic powder and the vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate.
  • Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment, then top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.
  • Turn the heat up on the oil. When the oil has reached 375°F, fry the plantains again, working in batches so the pot isn't crowded. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1g | Calories: 2118kcal | Carbohydrates: 33g | Protein: 1g | Fat: 224g | Sodium: 147mg | Fiber: 2g

How to Make X – Step by Step Photos

Overhead shot of green plantain being peeled on a wood cutting board.

Fill a medium heavy-bottomed pot with 4 cups of oil and place it over medium heat. Trim off the ends of 2 green plantains, then make three lengthwise cuts through the skin, each about two inches apart. Make them deep enough to cut through the 1/4 inch thick skin, but not so deep you cut the flesh. The skin doesn’t peel down like a banana. Instead, peel from the side, pushing the skin away from the flesh, using a spoon or butter knife to help start the process.

Overhead shot of slices of green plantain on a wood cutting board.

Discard the skin and slice the plantains into 1 1/2-inch thick rounds.

Overhead shot of slices of green plantain that have been fried once.

When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. If you do not own a fry thermometer, the oil is ready when a small piece of plantain sizzles softly when it hits the oil. Turn the plantain slices occasionally to ensure they fry evenly. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.

Overhead shot of slices of fried green plantain soaking in a salt water bath.

Add about 4 inches of water to a bowl large enough to hold the plantains. Add 1/4 teaspoon garlic powder and 1/4 teaspoon vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate. (For my traditionalists, you can also dip the plantains for 10 to 15 seconds after they have been smashed, but I find the tostones can get water-logged doing it that way, causing the oil to bubble furiously and the tostones to break apart during the second fry. You do you!)

Overhead shot of smashed green plantain on white parchment paper.

Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment and top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.

Overhead shot of fried tostones on paper towel-lined plate.

Turn up the heat on the oil. When the oil has reached 375°F, carefully place the tostones in the frying oil, working in batches so the pot isn’t crowded. If you don’t own a thermometer, the oil is ready when a small piece of plantain bubbles furiously when it hits the oil. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce, and enjoy!

Side shot of hand dipping a fried toston in mayo-ketchup sauce.

More Puerto Rican Vegetarian Recipes

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Ham Pasta Salad

Packed with fresh and simple ingredients, this ham and corn pasta salad recipe is an ideal side dish for BBQs, picnics, or cookouts. Whether
The post Ham Pasta Salad appeared first on Salty Side Dish Recipes.

Packed with fresh and simple ingredients, this ham and corn pasta salad recipe is an ideal side dish for BBQs, picnics, or cookouts. Whether

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7-UP Biscuits

Discover 7-Up biscuits, a sensational trending side dish that has taken TikTok by storm! Made from a handful of ingredients, this tender
The post 7-UP Biscuits appeared first on Salty Side Dish Recipes.

Discover 7-Up biscuits, a sensational trending side dish that has taken TikTok by storm! Made from a handful of ingredients, this tender

The post 7-UP Biscuits appeared first on Salty Side Dish Recipes.

Turmeric Chickpeas with Garlic Tahini

A quick lunch. And a compelling reason to always keep turmeric chickpeas on hand!

Continue reading Turmeric Chickpeas with Garlic Tahini on 101 Cookbooks

This was a quick, clean out the refrigerator lunch, and a compelling reason to always keep some of these turmeric chickpeas on hand. Turmeric Chickpeas with Garlic Tahini – simple, filling, and all-around good.

Turmeric Chickpeas with Garlic Tahini in a Bowl

With the tahini under-dressing and the broccoli situation, we’re not that far from this Curried Sheet Pan Broccoli. But here there’s no oven involved, and there’s the special chickpeas, and then whatever other green things you might have at the ready in your refrigerator. The whole thing is pretty loose, I mean you can toss pretty much anything on top of the tahini sauce, and it’s a yes.

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Continue reading Turmeric Chickpeas with Garlic Tahini on 101 Cookbooks

Garbage Disposal Pretzels

Garbage disposal pretzels, or “kitchen sink pretzels,” are the adorable term for delicious chocolate-covered pretzels that include a variety of cookie and
The post Garbage Disposal Pretzels appeared first on Salty Side Dish Recipes.

Garbage disposal pretzels, or “kitchen sink pretzels,” are the adorable term for delicious chocolate-covered pretzels that include a variety of cookie and

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Green Bean Salad with Peaches

This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.

Continue reading Green Bean Salad with Peaches on 101 Cookbooks

If you’re looking for the perfect side situation for all your summer meals, this green bean salad with peaches could be it. Plenty of caramelized onions, peach chunks, and toasted nuts make this salad seem a bit decadent. And then the heat of a serrano chile pepper along with a drizzle of strong oregano-garlic oil levels up the flavor in unexpected ways. Basically, it’s what I’ll be making with all my green beans in the coming weeks. It’s peak summer deliciousness.

green bean salad with peaches, nuts, caramelized onions in a pink bowl

Green Bean Salad with Peaches: The Ingredients

Here are a couple pointers as you’re sourcing ingredients for this recipe.

  • Green Beans: Look for tender green beans. I used green beans here, but I also look forward to making it with the beautiful yellow string beans we are starting to see at the market this time of year. Either will work beautifully. If I have extra time, I like to trim the tops and tails from the beans, cut them into bite-sized segments, and (extra credit) split them in half along the length. See photo above.
  • Nuts: You see toasted pine nuts used here. Toasted almond slices are also wonderful along with the peaches, and I can imagine toasted walnuts or pecans working well if you shifted into a late summer version of the salad. You could swap in roasted tomatoes for the peaches, etc.

ingredients for green bean salad arranged in small bowls

  • Peaches: Aim for ripe, flavorful peaches that aren’t overly soft. You want them to maintain structure when tossed with all the other ingredients.
  • Fresh oregano: You can also substitute fresh marjoram if that is what you have.

two peaches on a marble counter

The Garlic-Oregano Oil

This is the magic component here. I have you make more of this oil than needed because you’ll never want to be without it. It’s perfect drizzled on just about everything. Drizzle on grilled vegetables, quesadillas, tacos, baked pastas, fresh pastas, bean dishes, green salads. I could literally go on forever.
green bean salad with peaches, nuts, caramelized onions in a pink bowl

More Salad Recipe

Spicy Sesame Coleslaw

Coconut Corn Salad

Quinoa Salad

Cucumber Salad

Heirloom Tomato Salad

Summer Fruit Salad

– more salad recipes

 

Continue reading Green Bean Salad with Peaches on 101 Cookbooks

Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.

The post Bruschetta Pasta appeared first on Budget Bytes.

I live off of cold pasta salads this time of year, so this week I made this really simple and delicious Bruschetta Pasta, which is just a super fresh and summer pasta that is inspired by the flavors and ingredients in Bruschetta. This easy pasta salad makes a great side to go with dinner or you can grill up some garlic marinated chicken to serve on top and make it a meal!

Overhead view of a bowl full of Bruschetta Pasta with a fork in the center.

What’s in Bruschetta Pasta

This summery and fresh pasta, inspired by Bruschetta, features tomatoes marinated in a simple homemade balsamic vinaigrette, fresh basil, and tender pasta. That’s IT. It’s so simple, so fresh, and so very delicious! This is the perfect pasta to make if you have your own garden or have a friend who has a garden because fresh tomatoes and fresh basil are a must!

What Kind of Pasta to Use

I used penne pasta for this recipe because we had some on hand that needed to be used up, but I think any short-shaped pasta would be great here. Bowtie or campanelle would also be great. Longer pasta, like spaghetti would work in a pinch, but I suggest breaking it half to help the pieces of tomato mix into the pasta instead of having it all clump on the outside of the bowl.

What to Serve with Bruschetta Pasta

This easy pasta works great as a side dish to any grilled meat or fish, or you could add other ingredients to flesh out the pasta and make it a meal. Cubed mozzarella or fresh mozzarella pearls would be a natural fit for this pasta. Or you could make some garlic marinated chicken, slice it up, and serve it on top of the pasta. It would also be quite nice with seafood like garlic butter shrimp or Garlic Butter Baked Cod. And don’t forget a simple side salad to round out the meal!

Close up side view of a bowl full of bruschetta pasta.
Overhead view of bruschetta pasta in a bowl with a fork.
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Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.
Course Lunch, Side Dish
Cuisine American
Total Cost $5.30 recipe / $0.88 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 1.5 cups each
Calories 334kcal

Ingredients

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 1/2 Tbsp Dijon mustard $0.09
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked pepper $0.03
  • 4 Roma tomatoes $1.80
  • 12 oz. penne pasta $0.94
  • 1/2 cup fresh basil, loosely packed $0.67

Instructions

  • Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.
  • Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.
  • Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.
  • While the pasta is cooling, roughly chop the basil.
  • Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Sodium: 215mg | Fiber: 2g

How to Make Bruschetta Pasta – Step by Step Photos

Balsamic vinaigrette ingredients in a bowl, not mixed.

Make the vinaigrette first, so the flavors have some time to blend. Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp Dijon mustard, 2 minced cloves of garlic, ½ tsp salt, and ½ tsp freshly cracked pepper. Whisk the ingredients together until smooth, then set the dressing aside.

Diced tomatoes on a cutting board.

Finely dice four Roma tomatoes or two large tomatoes.

Dressing being poured over tomatoes.

Add the diced tomatoes to a large bowl, pour the vinaigrette over top, then stir them together. Let the tomatoes marinate while you cook 12 oz. pasta (according to the package directions). Drain the pasta well and allow it to cool.

Chopped basil on a cutting board.

While the pasta is cooling, chop about ½ cup (loosely packed, or ½ oz. weight) of fresh basil.

Pasta and basil added to the marinated tomatoes.

When the pasta is drained and mostly cool, give the tomatoes another stir, then add the pasta and basil to the bowl.

Finished bruschetta pasta in the bowl.

Stir everything together until evenly combined and coated in dressing. Give the pasta a taste and add more salt or pepper to your liking. Enjoy immediately or refrigerate until ready to eat (1-2 days).

Overhead view of bruschetta pasta in a bowl with a fork.

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Otsu

You have to try this one! Soba noodles are tossed with a fiery ginger-sesame dressing and a generous amount of cucumbers, scallions, and pan-seared tofu. For over twenty years this has been a desert island recipe in our house.

Continue reading Otsu on 101 Cookbooks

The last time I worked on this page was the day it was published here – July 19, 2004! We still make Otsu regularly, especially as the weather warms, and I thought this favorite deserved some fresh photos and a little update. I originally sold this recipe hard and asked you to “listen up close, because I am going to tell you about the best recipe I’ve come across all year.” Lol. Bold! Twenty years on though, I stand by this sentiment. It’s a great recipe, and here’s the story behind it.

otsu noodle bowl with soba, cucumbers and tofu

July, 2004 – A couple weeks back Wayne came home, pulled a page ripped from a magazine out of his pocket, unfolded it, and placed it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant nearby called Pomelo. Pomelo is tiny — and when I say tiny, I mean it is smaller than my kitchen here at home, the kind of place where you feel as if you can almost reach out and touch all four walls. The food there is delicious, and unless you are sitting at one of two tables, you will get to see your food prepared to order on a four burner stove as you sit at a stylish little counter overlooking the kitchen. We go to the Pomelo on Judah, there is another one on Church Street, and I think that one may be bigger.
ingredients on counter including soba, cucumber, dressing, cilantro, green onions

Otsu in Japanese can mean something is strange; quaint; stylish; chic; spicy; witty; tasty; romantic. In line with its namesake, this buckwheat noodle salad has a few distinctive sides to it. It is amazingly flavorful. It is substantial. And it has a feisty kick to it while being cool and refreshing at the same time. The noodles are tossed with a cayenne-spiked ginger-sesame dressing plus lots of cucumbers, scallions, and pan-seared tofu.

close-up photo of soba noodles

Otsu is great in so many scenarios! Lunch, dinner, potluck, picnic, warm or cold — this salad is going to be a hit. After you eat a serving of Otsu, you feel full but not sluggish, and you are ready to get on with your day.

plate of otsu on table with soba, cucumbers and tofu
The recipe was published in a publication called Culture & Cuisine. I wanted to share the recipe with you all so I emailed Rolf Bachmann at Pomelo and he was generous enough to give me permission. Enjoy!
otsu noodle bowl with soba, cucumbers and tofu

More Noodle Recipes

Continue reading Otsu on 101 Cookbooks

Microwave Corn On The Cob

Looking for a quick and easy way to cook corn on the cob? Look no further than Microwave Corn On The Cob! This recipe is foolproof!

The post Microwave Corn On The Cob appeared first on Budget Bytes.

Save this foolproof recipe for buttery, perfectly cooked Microwave Corn On The Cob because the last thing you want to do when it’s 156 bazillion degrees outside is turn on a grill, stove, or oven. #amiright?!?!? Cooking corn on the cob in a microwave gives you kernels that pop with sweet juiciness, and there’s no large pot of water to boil, no grill to heat and then scour clean, and no air-conditioning-killing oven to preheat. Let’s do this!

Why Microwave Corn On The Cob?

With its air-tight and even-heat cooking, a microwave creates the perfect environment for corn on the cob to steam itself. It is hands-free easy-breezy cooking at its finest, and the results are spectacularly yummy. You’re not boiling all the flavor out of the cob or masking it with loads of char because you stepped away from the grill for a minute. (I love char, don’t get me wrong. But not when it’s all you can taste.)

This is about as simple as a recipe gets. Here’s what you’ll need for perfectly cooked, buttery, Microwave Corn On The Cob.

  • Corn Cobs – still in their husk are the best but shucked corn and frozen corn will work in a pinch. (You will need to adjust the timing by about a minute per cob for frozen corn.)
  • Salted Butter – because corn without butter is a crime. Don’t @ me.

How Long To Microwave Corn On The Cob

A fresh, full-sized ear of corn on the cob (about 8 inches long) should be microwaved on high for about 4 minutes, depending on your microwave’s wattage. If you stack the cobs, it still means 4 minutes per ear. So 4 corn cobs should cook for 16 minutes on high. If the cobs are frozen, go to at least 5 minutes per ear. If they are half-cobs do 3 minutes per ear.

High is 1000 watts in an average microwave. Yours might be more or less strong, so you will need to adjust the timing. If you don’t know the wattage of your microwave, check the manufacturer’s website for your model number, which can usually be found on the inside of the door.

What To Serve with Corn On The Cobb

Summer salads like Panzanella or Summer Vegetable Pasta Salad pair perfectly with Microwave Corn On The Cob. You can also serve it as a side for BBQ Ribs or Sloppy Joes, along with other classics like Cumin Lime Coleslaw, Baked Beans, or Southern Style Potato Salad.

How To Pick Good Corn

A great ear of corn in its husk should have corn silk tassels (which stick out of the top of the ear) that are golden brown. When you touch the tassels they should feel dampish and fresh. Dry or black tassels mean your corn is old. If you peel back the husk a little, the kernels should be plump. If they are missing or dry, the corn cob is old. Uncooked corn on the cob should be stored in its husk open-air in the fridge to prevent it from drying out and losing its flavor. You can freeze cooked cobs for up to a year. Dry them well and wrap each one in wax paper, then aluminum, and then store them in an airtight container.

Overhead shot of cobs of Microwave Corn On The Cob on a black plate with two pats of butter melting on top.
Side shot of cobs of Microwave Corn On The Cob on a black plate with a pat of butter melting on top.
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Microwave Corn On The Cob

Looking for a quick and easy way to cook corn on the cob? Look no further than Microwave Corn On The Cob! This method is foolproof and takes just minutes.
Course Dinner, Lunch
Cuisine American
Total Cost $3.15 recipe / $0.79 serving
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Servings 4 cobs
Calories 223kcal

Ingredients

  • 4 large corn cobs in their husk* $2.40
  • 4 Tbsp salted butter $0.75

Instructions

  • Cut the cobs to fit your microwave using its inner revolving plate as your guide. Do not peel off the husks. If your corn cobs don’t have a husk and are already trimmed, just go to step 2.
  • Place each cob under running water and soak through. Wrap each in a wet paper towel. Place the cobs in the microwave and cook on high for 16 minutes or 4 minutes per cob. Cooking time can vary depending on the wattage of your microwave and the size of the cobs.
  • The cobs are done when the kernels' color has deepened and become glossy. Allow the cobs to cool until you can hold them without burning yourself. Remove the paper towel and cut off the stem end of the cobs.
  • Peel the husks off from the top down to the stem end. Clean off any stray strands of cornsilk. Top with 1 tablespoon of salted butter per cob and serve!

See how we calculate recipe costs here.

Notes

You can also use shucked corn cobs and frozen corn cobs. For frozen cobs add an extra minute of cooking time per cob.

Nutrition

Serving: 1cob | Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Sodium: 111mg | Fiber: 3g

How to Make Microwave Corn On The Cob – Step by Step Photos

First, cut the 4 cobs to fit your microwave. If unsure about what size will fit in your microwave, use its inner revolving plate as your guide. Do not peel off the husks. If your corn cobs don’t have a husk, they’re probably already cut to fit, so just go to step 2.

Place the cobs under running water for a few seconds and wrap each one in a wet paper towel. Zap the cobs on high power for about 4 minutes per cob. This doesn’t mean you have to nuke them one by one. You can stack 4 cobs on a microwave-safe plate and cook them all at once, adjusting the time to 4 minutes per fresh cob, or 5 minutes per frozen cob. Cooking time can vary depending on the strength of your microwave.

The cobs are done when the kernels’ color has deepened and become glossy. Allow the cobs to cool until you can hold them without burning yourself. Remove the paper towel and cut off the stem end of the cobs.

Peel the husk off. It will come off super easy, taking almost all of the silk along with it.

Overhead shot of cobs of Microwave Corn On The Cob on a black plate with two pats of butter melting on top.

That’s it! Top each cob with 1 tablespoon of salted butter and you’re done. Serve with grilled or roasted proteins, summer sides, or salads, or eat them as is. I ate 8 cobs after testing this recipe and then passed out in a corn cob-induced afternoon naptime bliss. I can’t recommend it enough!

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BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It’s easy to make, full of flavor, and perfect for a potluck or picnic.

The post BLT Pasta Salad appeared first on Budget Bytes.

One of my favorite things about summer is a big ol’ juicy BLT sandwich. But until those gorgeous summer tomatoes come in, I’ll be enjoying that BLT flavor in salad form. This BLT Pasta Salad gives me all that creamy, tomatoey, balcony flavor I love but in a cold and refreshing pasta salad form. Plus, it’s great for all your summer BBQs, picnics, and potlucks. So if you haven’t tried this classic summer pasta salad, put it on your list!

Overhead view of a bowl full of BLT pasta salad.

What’s In BLT Pasta Salad?

Okay, just in case you’ve never experienced the beautiful simplicity of a BLT sandwich, let’s start there. “BLT” stands for “bacon lettuce tomato”. A BLT sandwich is just crispy bacon, fresh lettuce, and sliced tomatoes between two slices of bread, slathered with mayonnaise. It’s simple and perfect.

For BLT Pasta Salad we keep the core flavors the same, but we flesh it out just a bit. I think lettuce is a bit too delicate for pasta salad, so I used fresh spinach instead (I think it holds up better and has better color and texture for a pasta salad). To give the dressing a little more flavor than just plain mayo, we add a little ranch dressing, lemon juice for zing, and some salt and pepper. And then finally, I added a little diced red onion to round out the flavor and texture of the salad. It’s still super simple and totally delish!

What Kind of Pasta to Use

You can use any short pasta shape for this recipe, like rotini, small shells, macaroni, orecchiette, cavatappi, or farfalle (bowtie). I went for bowtie because I thought the shape was super cute in this salad!

How Long Does it Last?

This BLT Pasta Salad benefits from a little time in the fridge (you’ll want it to sit for 10-15 minutes for the best flavor), but it will eventually dry out, so you’ll want to make it the same day if you’re serving it to guests. I ate the leftovers for two days after I originally made the salad and while it was still amazing the next day, it did get a little dry by day two. So for best results, make this salad the same day you plan to serve it and try to eat up those leftovers within a day or so!

Close up side view of a bowl of BLT pasta.
Close up side view of a bowl of BLT pasta.
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BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It's easy to make, full of flavor, and perfect for a potluck or picnic.
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $7.39 recipe / $0.92 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 466kcal

Ingredients

  • 8 oz. bacon $2.30
  • 3/4 cup mayonnaise $0.92
  • 1/4 cup ranch dressing $0.30
  • 2 Tbsp lemon juice $0.12
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 12 oz. bowtie pasta* $1.25
  • 1 pint grape tomatoes $1.89
  • 1/4 red onion $0.11
  • 2 cups fresh spinach (packed) $0.46

Instructions

  • Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble the bacon into smaller pieces.
  • While the bacon is cooking, prepare the dressing. Stir together the mayonnaise, ranch dressing, lemon juice, salt, and pepper. Set the dressing aside.
  • Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-8 minutes). Drain the pasta in a colander, rinse it briefly with cool water to cool it down, then let it drain very well.
  • While the pasta is cooking and draining, prepare the vegetables. Slice the grape tomatoes in half, finely dice the red onion, and roughly chop the spinach.
  • Once the pasta is cooled and drained, add it to a large bowl along with the spinach, tomatoes, onions, and dressing. Stir everything together until evenly combined and coated in dressing. Let the pasta sit for 10-15 minutes for the flavors to blend, then stir once more and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Sodium: 546mg | Fiber: 2g

How to Make BLT Pasta Salad – Step by Step Photos

Cooked bacon in a skillet.

Begin by cooking 8oz. of bacon in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Once cooled, chop or crumble the bacon into smaller pieces.

Dressing ingredients in a bowl, not stirred together.

While the bacon is cooking, make the salad dressing. Combine ¾ cup mayonnaise, ¼ cup ranch dressing, 2 Tbsp lemon juice, ½ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Cooked bowtie pasta in the pot being lifted by a pasta fork.

Add a tablespoon of salt to a large pot of water and bring it to a boil over high heat. Once boiling, add 12oz. bowtie pasta and continue to boil until the pasta is tender (7-8 minutes). drain the pasta in a colander. Give it a quick rinse with cool water to cool it off, then let it drain very well.

Sliced grape tomatoes and diced red onion on a cutting board.

While the pasta is cooking and draining, slice one pint of grape tomatoes in half and finely dice ¼ of a red onion (about ⅓ cup diced).

Chopped spinach on a cutting board.

Roughly chop 2 packed cups of fresh spinach into bite-sized pieces.

Ingredients for BLT pasta salad being combined in a bowl.

Once the pasta is cooled and well drained, transfer it to a large bowl and add the spinach, tomatoes, onions, and dressing.

BLT pasta salad after the ingredients are stirred together.

Stir until everything is evenly combined and coated in dressing. Let the salad sit for about 10 minutes for the flavors to blend a little more, then give it one more stir before serving.

Close up overhead view of BLT pasta salad in a bowl.

So summery!

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