Best 5 Caribbean Corn Sticks Sallye Recipes
Discover the delectable flavors of the Caribbean with our specially curated recipe for corn sticks. Embark on a culinary journey to create this classic dish, a harmonious blend of sweet corn, aromatic spices, and a hint of heat. Each bite will transport you to the vibrant streets of the Caribbean, where the air is filled with the tantalizing aroma of freshly cooked corn sticks. So gather your ingredients, fire up your kitchen, and prepare to indulge in this delightful Caribbean delicacy.
Here are our top 5 tried and tested recipes!
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
CARIBBEAN CORN
This is a recipe from Cooking Light that I have had for years. I have never tried it, but my intentions have been good! I have estimated the number of servings. If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 83.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.1, Sodium 50.5, Carbohydrate 18.1, Fiber 2, Sugar 4.6, Protein 3.1
CORNMEAL-CHEESE STICKS (SORULLITOS DE MAIZ)
Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.
Provided by MKCortes (Latin Goddess)
Categories Appetizers and Snacks Cheese
Time 36m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 44.3 g, Cholesterol 34 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 8.1 g, Sodium 607.8 mg, Sugar 3.9 g
SPANISH CORN WITH FISH STICKS
This tasty casserole is a family favorite and is my old standby for social functions. It's easy to assemble and economical, too. -Roberta Nelson, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 620mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
CARIBBEAN SPICED CORN-ON-THE-COB
A spicy summer time treat that adds a different approach to your average corn on the cob. I found this recipe in "Woman's World" Magazine with a little of my own changes, and use it almost every time I make corn. Very adjustable, quick & easy to make. Great for picnics or BBQ's, and gives you that "your-on-vacation" feeling. If you know someone who doesn't like corn-on-the-cob, this just might make a believer out of them. Enjoy! =^_^= P.S. This is even good drizzled over microwaved frozen or canned corn if you don't have time to cook cobs.
Provided by SailorVive
Categories Corn
Time 35m
Yield 16 half cobs, 8 serving(s)
Number Of Ingredients 10
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).
Tips:
- Use fresh corn on the cob for the best flavor.
- If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
- Be sure to cream the butter and sugar together until light and fluffy.
- Don't overmix the batter, or the corn sticks will be tough.
- Fill the corn stick molds only about 2/3 full, or the corn sticks will overflow.
- Bake the corn sticks in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown.
- Serve the corn sticks hot with butter and honey.
Conclusion:
Caribbean corn sticks are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover corn on the cob. With their sweet and savory flavor, Caribbean corn sticks are sure to be a hit with everyone at your table.
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