Talk about a match made in heaven. This recipe just might combine three of my favorite things. First of all, my favorite type of eating involves grazing. A little of this, a little of that.
Small plates. Appetizers. Tapas.
Whatever you call them, I love it. Variety in eating and passing around all sorts of tapas with friends is where it’s at. 
And let’s talk about my love of corn. Hashtag obsessed. I will literally eat it any chance I get. Southwest style. In wontons. In hot soup. Or cold soup. With basil in a side salad. And heck, even in ice cream with caramel-candied bacon. Yea, it’s that kinda love.
Finally, what’s better on a warm summer day than hanging out with friends with a bunch of tapas and a cold bottle of rosé wine? No seriously, tell me. What’s better? I want to know.
For me, summertime is all about rosé. Excuse me, rosado. I forgot that we’re talking about tapas today. It’s all about authenticity, people.
So rosados… They are crisp, light, and totally refreshing. And with all the heat going on lately here in New York, crisp, light, and refreshing sounds pretty darn good.Rioja Wines come from the La Rioja region in North Central Spain. They are extremely food-friendly and can pair with everything from fish and meat to veggies and cheese. Perfect for a tapas-style party, when you want to serve all different types of food. I easily found a nice selection of Rioja reds, whites, and rosés in my local wine shop. You’ll know it’s a true deal Rioja Wine by it’s official seal on the bottle. And best part? Rioja wines are a great value for everyday occasions. Most are priced right around $15!
And these croquettes. I think I’m in love. Obviously because they involve corn, but it’s so much more than that. I’m a big fan of elotes, or mexican street corn. The corn is charred on the grill. It’s cheesy and creamy. And it packs a flavor punch that does an instant flavor party in my mouth.
Just a little warning. These croquettes are mighty fragile. It’s really important to freeze them right before frying so that way they don’t completely fall apart while cooking. And when ready to fry, gently lower the fritters in the oil and don’t try wiggling them around… they don’t like that and will crumble. After turning golden brown and crispy, quickly and carefully transfer to a paper-towel lined plate and as they cool, the fritters will set up nicely for you. And then you can devour like crazy.
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Street Corn Croquettes and Rioja Rosado
- Total Time: 50 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Crispy fried corn and cheese croquettes make a perfect summer appetizer. Pair with a refreshing Rioja Rosado for a delightful tapa.
Ingredients
- 6 ears corn (6 ears) corn
- Canola oil
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 1 cup (237 ml) whole milk
- 1/3 cup finely grated cotija cheese
- 2 eggs (2 eggs) eggs
- 2 cups (473 ml) panko breadcrumbs
- Kosher salt
- Freshly ground pepper
- Chili-Lime Crema
- Cilantro, chopped, for garnish
- Cotija cheese, grated, for garnish
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/2 tbsp sambal chili sauce
- 1/2 lime (1/2 lime) lime, juiced
- Pinch Kosher salt
- Pinch sugar
- Pinch garlic powder
Instructions
- Preheat your grill to high.
- Lightly brush corn with canola oil and sprinkle with Kosher salt.
- Place corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes.
- Remove corn from grill and let cool.
- Cut kernels off cob and reserve. Discard cobs.
- Heat butter in a medium skillet over medium/medium-low heat.
- Once melted, add flour and cook, stirring constantly, for about 1 minute.
- While stirring constantly, slowly add in milk until incorporated and no lumps remain.
- Raise heat to medium and cook until the mixture thickens, about 3-4 minutes.
- Remove from heat, stir in corn kernels, ½ cup cotija cheese, and a slightly beaten egg.
- Season with Kosher salt and freshly ground pepper.
- Let cool completely, then refrigerate for at least 1 hour.
- Remove corn mixture from the refrigerator.
- Pour panko into a small bowl and season with Kosher salt and freshly ground pepper.
- Shape corn mixture into heaping tablespoon-sized balls and coat completely in panko.
- Place on a wax-paper lined baking tray.
- Freeze croquettes for about 1 hour.
- Heat enough canola oil in a small saucepan over medium heat to completely cover the croquettes.
- Once hot, gently lower croquettes into the oil and fry until golden brown and crispy, about 1 to 2 minutes.
- Remove croquettes with a slotted spoon to a paper towel-lined plate to drain.
- Sprinkle with Kosher salt and serve immediately.
- For the Chili-Lime Crema:
- In a small bowl, combine mayonnaise, sour cream, ½ tablespoon sambal chili sauce, lime juice, salt, sugar, and garlic powder.
- Taste and adjust seasonings as desired.
Notes
- For optimal crispiness, ensure the corn mixture is thoroughly chilled before shaping and breading.
- To make ahead, freeze the unfried croquettes; fry from frozen, adding a minute or two to the cooking time.
- Substitute Monterey Jack or queso fresco for the cotija cheese if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 croquettes
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 7
- Cholesterol: 50
Frequently Asked Questions
What is the best way to get the corn flavor into croquettes?
Char the corn on a grill or in a dry cast iron pan first to develop smoky, sweet flavor. Cut the kernels off the cob and fold them into the croquette mixture. This gives you pops of charred corn in every bite.
Can I make the croquettes ahead of time and fry them later?
Yes, shape and bread the croquettes, then place them on a parchment-lined tray in the fridge for up to 24 hours. You can also freeze them on the tray and transfer to a bag once solid. Fry from frozen, adding an extra minute or two.
Why pair these with a Rioja rosado specifically?
Rioja rosado has enough body and fruit to stand up to the spiced, fried croquettes, while its acidity cuts through the depth. The wine’s bright cherry and citrus notes complement the lime and chili flavors of Mexican street corn.
