Best 6 Caribbean Corn Sticks Sallye Recipes

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 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).

HOMEMADE CORN TORTILLAS (SALLYE)

Steps:

• 1. Measure the masa mix and salt into a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup. Stir until the shortening is melted. Pour this mixture into the bowl of masa and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
• 2. Knead the dough for one or two minutes. Add more water if needed. The dough should be moist enough to stay together but not sticky.
• 3. Make a golf ball sized ball, and slightly flatten Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough Press with tortilla press If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid You should keep dough covered with plastic wrap while working to avoid it drying out
• 4. Cook on non-stick griddle for about 45 seconds to 1 minute per side. Or cook for same amount of time in heavy cast iron skillet Voila!! You've got a corn tortilla ready to eat.
• 5. If you don't have a tortilla press, do the following: Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4

CARRIBEAN BEAN & CORN SALSA

Steps:

• 1) In a pot combine oil, vinegar, and sugar.
• 2) Bring to boil to melt sugar, then cool.
• 3) Drain and rinse the cans of beans and corn in a large mixing bowl.
• 4) Mix the diced vegetables together with the beans and corn.
• 5) Pour cooled liquid over and refrigerate at least 2 hours.
• 6) Drain to serve. Serve with tortilla scoops.

SOUTHERN CORN STICKS

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.