Caribbean Corn Sticks Sallye Recipes

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

CARIBBEAN CORN

Steps:

• Coat large skillet with non-stick spray.
• Add corn and garlic, sauté for 5 minutes.
• Combine pineapple juice and next 5 ingredients.
• Add to corn, cover and reduce heat.
• Simmer 15 minutes.
• Add onions and cook for 5 more minutes.

CORNMEAL-CHEESE STICKS (SORULLITOS DE MAIZ)

Steps:

• Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.
• Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.
• Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.
• Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.
• Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.

SPANISH CORN WITH FISH STICKS

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn., Transfer to two greased 11x7-in. baking dishes. Cover and bake at 350° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through.

CARIBBEAN SPICED CORN-ON-THE-COB

Steps:

• Preheat oven to 350'F.
• Rinse the ears of corn.
• Put corn cobs directly on the middle rack of the oven.
• Bake for 30 Minutes.
• Remove husks & cut cobs in half.
• Transfer to a large serving bowl.
• In a separate bowl mix all of the ingredients together.
• Pour over corn & toss to coat.
• Sprinkle Cilantro if desired.
• Enjoy! }:^D''''.
• (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
• (Leftover butter sauce can be saved in the fridge for next time).