Thu | Apr 9, 2020

Try these corn recipes

Published:Thursday | February 17, 2011 | 12:00 AM

Now that you know how to keep your vegetables going longer, there's nothing like some new recipes to try out using them. Corn is a favourite of Jamaicans, so here are three recipes you can try.

Baked Dried Corn Recipe

1 cup dried corn

3 cups milk

1/2 teaspoon salt

2 tablespoons sugar

2 eggs — beaten

2 tablespoons butter


1.Grind corn in food grinder or blender. Combine with milk and allow to stand half an hour or more. Add salt, sugar, and eggs. Mix well.

2 Pour into a buttered 1-quart casserole dish. Dot with butter. Bake at 350 degrees Fahrenheit for 45 to 60 minutes.

Barbecued Corn Recipe

6 ears corn with husks

3tbsps butter or margarine

1tsp chili powder

1/2tsp onion powder

1/2tsp salt

1 dash black pepper

2tbsps water


1. Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.

2. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull corn husk up to cover corn and tie with string.

3. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees Fahrenheit for 30 minutes.

Batter Fried Corn On The Cob

Peanut oil or other oil

Fresh or thawed frozen ears corn on the cob, broken or cut in halves

For the batter

1/2cup buttermilk

2 eggs, beaten

1/2cup cornmeal — enough to make a thick batter

For the coating

1/2cup (or more as needed), self rising flour

1/2tsp garlic powder or Garlic Magic (see note)

1/2tsp table salt

1/8tsp black pepper


Pre-heat oil to 375° F in deep fat fryer or heavy saucepan. Make a batter by combining the cornmeal, buttermilk and beaten eggs. Combine flour, garlic powder, salt and black pepper in a medium bowl or pan and set aside. Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, one at a time. Fry for about three minutes per ear or until golden brown. Drain on paper towels. Serve with corn holders in each end and in corn dishes (if you have them) while hot. Season as desired with salt and black pepper.