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