After decades of buying, cooking, and eating various corn products, I tend to favor yellow corn over white. In my experience (with the brands I've purchased and the corn varieties the local growers raise), yellow corn has a more pronounced corn flavor; white corn tends to be sweeter with less pronounced flavor.
I've noted this on corn products like polenta, cornmeal, flour, with freshly pick corn, and with finished corn products like tortillas.
For this particular dish, I would expect good results with either colored cornmeal. There's some variation between products from different brands and maybe even seasonally but not enough to make a huge impact.
The cornmeal the recipe writer recommends is white. However, at the risk of triggering an uprising- in my experience it just doesn't matter if the cornmeal in question is white or yellow. The major difference is in the color only, although there are those who say yellow cornmeal is slightly sweeter. What counts most is that your cornmeal is fresh. I happen to prefer a stoneground medium grind cornmeal myself, but that all comes down to your personal preference and what may be available to you.
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I've noted this on corn products like polenta, cornmeal, flour, with freshly pick corn, and with finished corn products like tortillas.
For this particular dish, I would expect good results with either colored cornmeal. There's some variation between products from different brands and maybe even seasonally but not enough to make a huge impact.