Description
Crispy fried corn and cheese croquettes make a perfect summer appetizer. Pair with a refreshing Rioja Rosado for a delightful tapa.
Ingredients
Units
Scale
- 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