BLACKFOODIE BATTLE: Corn Recipes & Recap

Check out the BLACKFOODIE Battle contestants corn recipes below.

Dacy’s Jerk Shrimp Creamy Polenta and Corn salsa

Jerk Shrimp

100 gr Jumbo shrimp peeled and deveined

15 gr Butter

15 ml Oilve oil

15 gr Walkerswood Jerk marinate

Squeeze of lime juice

Instructions

In a bowl combine shrimp and jerk marinate

In a hot cast iron skillet pour olive oil, then add shrimp and cook 1 minute preside

Remove from heat and add butter and a squeeze of lime juice

(The marinate has all the flavours so salt is not necessary but can be added if needed)

Corn Salsa

60 gr Kernel corn

15 gr Red bell pepper brunoise

15 gr Green Bell pepper brunoise

10 gr Shallots fine brunoise

3 gr Chopped cilantro

Salt and pepper to taste

Squeeze of lime or lemon juice

Instructions

In a bowl combine all ingredients, season with salt and pepper and finish with a squeeze of lime juice. Set aside until needed

Creamy Corn Polenta

100 gr Corn meal

150 gr Kernel corn

15 gr Minces garlic

15 gr Butter (to sauté onion and garlic)

30 gr Butter (Add in the end to finish)

200 gr Milk

300 gr Stock or water

30 gr Grated Parmesan cheese

Salt and white pepper to taste

Instructions

In a pot add butter, onion, and garlic and sauté until translucent

Then add stock and bring to a boil

Continually whisk in corn meal, keep whisking to avoid lumps

Now add the milk and continue to whisk

Cook for 10-15 minutes whisking periodically

Once cooked, remove from heat, add parmesan cheese, kernel corn and butter

Crystal’s Classic cornbread

Ingredients
3/4 cup sugar
1.5 cup flour
1/2 cup yellow cornmeal
1/2 tablespoon salt
1 teaspoon baking powder
2 eggs, lightly beaten
6oz milk
6oz canola oil
1/4 cup honey
1 cup corn kernels

Instructions

Preheat oven to 350°.
Mix all dry ingredients in a large bowl.
Make a well in the middle of the dry ingredients, and add the eggs, milk, and oil. Mix until incorporated with a mixer.
Add honey and corn, mix until incorporated with a spoon.
Pour into a cast iron (or pan of your choice).
Bake for 20-25 minutes. Let cool 5 minutes before serving.

Nyoka’s Stuffed Cornbread Cups

Cornbread Cup Ingredients

1/4 cup brown sugar

1tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter

1/4 cup corn syrup

1/2 cup unsalted butter melted and cooled

2 large eggs

1/2 cup sweet corn

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