Re the samp, for seasoning ideas: corn in just about every form goes really well with seasonings/foods also common to areas of the Americas where it originally comes from, especially (imo) sweet and hot peppers and tomatoes. Back when I could eat them almost everything I made with corn also had peppers or tomatoes in it, from polenta to stews to flat breads to salads to soups. (I think the 2 exceptions were corn on the cob and hominy fried in butter.) I used to love a blend of different dried peppers that had this amazing, complicated flavour but wasn't really very hot.
If you're interested, I have my Gramma's stuffed bell pepper recipe -- she used white rice, but I think samp would be much tastier in it.
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