Caribbean Corn Sticks Sallye Recipes

CARIBBEAN-STYLE CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
• Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
• While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
• When corn is done, let cool for a few minutes.
• Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.

SURULLITOS - PUERTO RICAN CORN STICKS

Steps:

• Step 1 Bring water to boil in medium pot over medium-high heat. Add salt and sugar. Using whisk, slowly whisk in cornmeal. Reduce heat to low. Cook, whisking constantly, until water is absorbed and dough pulls away from pot, 3-5 minutes. Step 2 Transfer cornmeal mixture to heat proof bowl; mix in cheese until melted and completely incorporated. Let cornmeal mixture sit until cool enough to handle. Divide dough into 25 equal pieces. Roll each piece into 2½"-3" cigar shape. Step 3 Heat 1½" oil in medium, heavy pot over medium-high heat until oil registers 350°F. Fry corn sticks in batches until golden and crisp, about 3-4 minutes per batch; transfer to paper towel to drain. Serve with MayoKetchup.

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.

CARIBBEAN CORN STICKS (SALLYE)

Steps:

• 1. DIce olives and pimientos and set aside Grate cheese and set aside Premeasure corn meal, add salt, sugar, paprika and cayenne pepper; set aside Place all these bowls in easy reach because you'll need to move quickly when preparing polenta.
• 2. In heavy saucepan, bring the milk to a gentle boil over medium high heat. Turn heat to low. Add the cornmeal mixture in a slow steady stream to the milk, stirring vigorously with wooden spoon until polenta is thick and smooth (about 5 minutes). Remove from heat and add cheese and butter. Add optional olives and pimientos. Stir until well blended Let mixture cool until you can handle with bare hands.
• 3. Place sheet of parchment or wax paper on counter Wet your hands, and break off small pieces of the mixture and shape into rough sticks. On paper, roll until sticks are about 1/4 to 1/2" thick by 3" long. Set aside on edge of paper until all polenta mixture has been formed into sticks (this will make about 24 sticks)
• 4. In a deep heavy skillet, heat 2" of cooking oil to 360º F Drop sticks into hot oil and deep fry until crispy and golden brown , turning so all sides are browned (about 4 minutes) NOTE: Do not crowd the pan, fry in 2 or 3 batches (depending on size of skillet) Remove from oil with a slotted spoon and drain on paper towels. Best served while still hot.
• 5. An excellent bread to use for dipping with: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dip/chimichurri-sauce-sallye.html

SURULLITOS DE MAIZ (CORNMEAL STICKS)

Steps:

• Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
• Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
• Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

SURILLITOS DE MAIZ (PUERTO RICAN CORNMEAL STICKS)

Steps:

• Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
• Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
• Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
• Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
• Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
• Heat oil in deep fryer, fry the corn sticks until golden brown.
• Drain on paper towel to remove excess oil.
• NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.