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Roasted Corn on the Cob with Queso Fresco & Paprika

I love when summer comes around and the markets and grocery stores are stocked with ears of fresh corn. Corn is so refreshing and the texture of the sweet kernels popping in your mouth with each bite, it makes me salivate. 

The Mexican cuisine is synonyms with corn, but typically it used to make masa for a tortilla. Corn on the cob is a street food. Usually prepared with a cream or cheese and topped with a fresh squeeze of lime. Street food is a great way to understand how the locals of a country really eat. It is usually inexpensive, and packed with flavor. Just like this recipe. Give this delicious Mexican inspired vegetable recipe a try!

Yields 4 servings 


4 ears of corn - shucked 

1 tablespoon unsalted butter - divided into 4 pieces 

1/4 cup queso fresco- crumbled 

2 tablespoons fresh cilantro - roughly chopped 

1 teaspoon paprika 

1/2 teaspoon of harissa- if you'd like it a little spicier add more


Fresh lime juice 


Preheat the oven to 400 degrees. 

Shuck the corn by removing the husk away from ear. You can remove it or leave it on for presentation purposes. 

Place the corn on a baking tray. 

Add the butter to each ear, season by sprinkling evenly the paprika, harissa, and salt. 

Garnish with the queso fresco. 

Roast in the oven for 20 -25 minutes. 

Remove from the oven and let them cool slightly. 

Then garnish with cilantro and a squeeze or 2 of fresh lime juice. 

Serve and enjoy! 




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