Welcome to a culinary adventure where the vibrant streets of Mexico meet the cozy corners of your kitchen! Today, I’m excited to share a recipe that captures the essence of Mexican street food with a playful twist: Mexican Street Corn Croquettes. These golden delights are perfect for any gathering, offering a scrumptious blend of sweet, savory, and a hint of spice.
Ingredients:
- 6 ears of corn, husks and silk removed
- Canola oil for frying
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup finely grated cotija cheese
- 2 eggs, slightly beaten
- 2 cups panko breadcrumbs
- Kosher salt to taste
- Freshly ground pepper to taste
- Chili-Lime Crema (recipe below)
- Chopped cilantro, for garnish
- Grated cotija cheese, for garnish
For the Chili-Lime Crema:
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/2 – 1 tablespoon sambal chili sauce
- 1/2 lime, juiced
- Pinch of Kosher salt
- Pinch of sugar
- Pinch of garlic powder
Directions:
- Prepare the Corn:
- Preheat your grill to high. Brush the corn lightly with canola oil and sprinkle with Kosher salt.
- Grill the corn, turning occasionally, until charred in spots, about 10-12 minutes. Remove, let cool, then slice off the kernels.
- Make the Base:
- Melt butter in a medium skillet over medium-low heat. Add flour and stir for 1 minute. Gradually add milk, stirring until smooth. Cook until thickened, 3-4 minutes.
- Remove from heat; stir in corn kernels, cotija cheese, and eggs. Season with salt and pepper.
- Chill the mixture in the refrigerator for at least 1 hour.
- Form the Croquettes:
- Shape the chilled mixture into tablespoon-sized balls. Roll each ball in seasoned panko breadcrumbs, then freeze for 1 hour to firm up.
- Fry the Croquettes:
- Heat canola oil in a pan over medium-high heat. Fry the croquettes until golden and crispy, about 1-2 minutes on each side. Drain on paper towels.
- Prepare the Chili-Lime Crema:
- Whisk together mayonnaise, sour cream, sambal chili sauce, lime juice, salt, sugar, and garlic powder until smooth. Adjust the seasoning to taste.
- Serve and Enjoy:
- Serve the croquettes hot, drizzled with Chili-Lime Crema, and garnished with chopped cilantro and additional grated cotija cheese.
Recipe Notes:
- Prep Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 25 Croquettes
These Mexican Street Corn Croquettes are not just a dish but a festive experience, perfect for your next party or as a delightful snack to spice up your family dinners. Enjoy crafting these bites of joy, and let the flavors transport you to the bustling markets of Mexico. Happy cooking!
Mexican Street Corn Croquettes
- Total Time: 2 hours 30 minutes
- Yield: 25 1x
Description
Imagine biting into a crispy, golden exterior to find a juicy, sweet corn filling enhanced by a creamy cotija cheese. These Mexican Street Corn Croquettes are a delightful twist on the traditional elote, combining the familiar flavors of grilled corn, cheese, and chili into a snackable form. Served with a homemade Chili-Lime Crema that perfectly complements the sweet and savory taste of the croquettes, this dish is a guaranteed crowd-pleaser at any gathering.Whether you’re hosting a casual backyard barbecue or a formal dinner, these croquettes bring a touch of gourmet to your event with minimal effort. The combination of textures from the crispy breadcrumb coating to the creamy, rich interior makes each bite a complex and enjoyable experience.
Ingredients
6 ears corn, husks and silk removed
Canola oil for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/3 cup finely grated cotija cheese
2 eggs, slightly beaten
2 cups panko breadcrumbs
Kosher salt to taste
Freshly ground pepper to taste
Chili-Lime Crema (see below)
Chopped cilantro, for garnish
Grated cotija cheese, for garnish
Chili-Lime Crema Ingredients:
1/4 cup mayonnaise
1/3 cup sour cream
1/2 – 1 tablespoon sambal chili sauce
1/2 lime, juiced
Pinch of Kosher salt
Pinch of sugar
Pinch of garlic powder
Instructions
Preheat your grill to high. Brush corn lightly with canola oil and sprinkle with Kosher salt. Grill the corn, turning occasionally, until charred in spots, about 10-12 minutes. Remove, let cool, then slice off kernels.
Melt butter in a medium skillet over medium-low heat. Add flour and stir for 1 minute. Gradually add milk, stirring until smooth. Cook until thickened, 3-4 minutes. Remove from heat; stir in corn kernels, cotija cheese, and eggs. Season with salt and pepper.
Chill mixture in the refrigerator for at least 1 hour. Shape into tablespoon-sized balls, roll in seasoned panko breadcrumbs, and freeze for 1 hour.
Heat canola oil in a pan. Fry croquettes until golden, about 1-2 minutes each side. Drain on paper towels.
Serve with Chili-Lime Crema and garnish with cilantro and cotija cheese.
- Prep Time: 1 hour
- Cook Time: 30 minutes