Cornsicles with shrimp and oregano

Yield: 2 dozen

Measure Ingredient
6 \N Ears corn
1 teaspoon Salt
¼ teaspoon White pepper
1 tablespoon Chopped fresh oregano OR
1 teaspoon Dried oregano
12 mediums Shrimp, peeled, deveined and diced
24 \N Popsicle sticks

Trim the corn and remove the husks and silk. Save and wash the larger husks. Cut the corn kernels from the cob, scraping out as much milk as you can.

Grind the kernels using a meat grinder with a sharp blade. (A food processor can be used, but be sure to stir the corn well before continuing.) Add the salt, white pepper, oregano, and shrimp, and mix well.

Preheat the oven to 325 degrees F.

Drop a tablespoon of the corn mixture onto the center of a clean husk. Fold the left side of the husk into the center, then the right, and then fold the bottom end upward. Push a popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dry hisk and tie it around the cornsicle.

Place the rolls, sticks in the air and very close together, in a glass baking dish or a loaf pan. Bake 30 minutes, until the corn mixture is firm and solid.

To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a popsicle. *********** Traditionally, this recipe is made with blue corn alone; the sweet, fresh taste needs no embellishment. However to enhance the flavor of commercial sweet yellow corn, I have added shrimp and oregano, resulting in a wonderful appetizer or accompaniment.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94

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