Easy Homemade Mexican Street Corn Croquettes Recipe

Mexican street corn croquettes blend the vibrant essence of beloved street food with crispy, comforting textures that dance on your palate.

These golden-brown delights capture the soul of traditional street cuisine through a creative culinary upgradeation.

street corn rich, smoky flavors merge seamlessly with creamy potato and zesty seasonings, creating an irresistible appetizer.

corn kernels provide unexpected bursts of sweetness within a crunchy exterior that promises pure gustatory excitement.

Each bite tells a story of cultural fusion, where classic ingredients meet innovative preparation techniques.

croquettes represent more than just a snack; they embody a passionate celebration of bold, authentic flavors.

Crisp on the outside and tender within, these magical morsels will transport you to bustling market stalls.

What Makes Mexican Street Corn Croquettes So Tasty

• Capture Authentic Street Corn Flavors: These croquettes brilliantly transform classic Mexican street corn into a crispy, bite-sized delicacy that packs the vibrant, smoky essence of grilled corn with a creamy, cheesy interior.
• Master Quick Gourmet Technique: Transform simple ingredients into an impressive appetizer through easy grilling, careful mixture preparation, and strategic freezing that ensures perfectly golden-brown, crunchy exteriors with minimal cooking effort.
• Elevate Party-Perfect Snacking: Designed for sharing and socializing, these portable croquettes offer a crowd-pleasing finger food that combines sophisticated flavor profiles with playful, irresistible texture that will wow guests at gatherings or game nights.

Mexican Street Corn Croquettes Ingredients

• Corn Kernels: Sweet, charred corn adds smoky flavor and texture to the croquettes.
• Cotija Cheese: Salty, crumbly Mexican cheese provides rich, tangy notes to the mixture.

• Butter: Creates a smooth roux base for the croquette mixture.
• Flour: Helps thicken and bind the ingredients together.
• Milk: Provides creamy consistency to the base.
• Eggs: Crucial for holding the croquettes together and adding richness.
• Salt and Pepper: Essential seasonings for balanced flavor.

• Panko Breadcrumbs: Crispy coating that gives a golden, crunchy exterior.
• Canola Oil: Neutral oil perfect for high-heat grilling and frying.
• Cilantro: Fresh herb for garnish and bright, herbal finish.

• Chili-Lime Crema: Tangy, spicy sauce that complements the croquettes.

How to Make Mexican Street Corn Croquettes

Step 1: Grill The Corn

Crank up the grill to high heat. Lightly coat corn with canola oil and sprinkle with kosher salt. Grill corn, rotating occasionally, until beautifully charred, around 10-12 minutes. Take off grill, let cool, then slice kernels from cob.

Step 2: Create Creamy Corn Base

• Corn kernels
• Cotija cheese
• Eggs

Season with salt and pepper.

Step 3: Chill And Shape Mixture

Refrigerate corn mixture for at least 1 hour. Form into tablespoon-sized balls and roll in seasoned panko breadcrumbs. Freeze balls for 1 hour.

Step 4: Fry Croquettes

Heat canola oil in a pan. Fry croquettes until golden brown, approximately 1-2 minutes per side. Transfer to paper towels to drain excess oil.

Step 5: Serve With Zesty Toppings

Plate croquettes with chili-lime crema. Sprinkle with fresh cilantro and additional cotija cheese for extra flavor.

Handy Tips for Mexican Street Corn Croquettes

• Char Corn Perfectly: Grill corn until you see distinct dark spots for a smoky, authentic street-style flavor that adds depth to your croquettes.
• Chill for Stability: Refrigerate the mixture before shaping to help bind ingredients and make forming croquettes easier without falling apart.
• Freeze Before Frying: Freezing croquettes for an hour creates a crispy exterior and helps maintain their shape during cooking.
• Oil Temperature Matters: Maintain consistent medium-high heat when frying to achieve a golden-brown crust without burning the delicate croquettes.
• Breadcrumb Trick: Use seasoned panko for extra crunch and flavor, ensuring a crispy coating that complements the creamy corn interior.

Storage & Reheat Tips for Corn Croquettes

• Refrigerate: Place cooled croquettes in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 3 days. Freezing works well too – wrap each croquette individually in plastic wrap, then store in a freezer bag for up to 1 month.
• Reheating: Warm croquettes in a preheated oven at 375°F for 10-12 minutes. Baking restores their crispy exterior better than microwaving. Avoid overheating to prevent drying out the delicate interior.
• Serving Tip: Let reheated croquettes rest for 2-3 minutes before serving. Sprinkle fresh cotija cheese and garnish with cilantro to revive their original zesty flavor and texture.

Mexican Street Corn Croquettes Pairings

• Sip Zesty Margarita Magic: Pair these crispy croquettes with a tangy margarita that complements the corn's sweet and savory profile, cutting through the richness with fresh lime and tequila notes.
• Embrace Mexican Cerveza Companion: Grab a cold Mexican beer like Corona or Modelo Especial, whose light, crisp flavor balances the croquettes' creamy interior and crunchy exterior perfectly.
• Create Fresh Salsa Sidekick: Serve a bright, chunky pico de gallo alongside the croquettes, adding fresh tomato, onion, and cilantro to cut through the deep-fried goodness and provide a zesty contrast.
• Drizzle Smoky Chipotle Sauce: Prepare a quick chipotle aioli with mayo, chipotle peppers, and a touch of lime juice to add a spicy, smoky dimension that elevates the corn croquettes' flavor complexity.

Recipe Variations for Mexican Street Corn Croquettes

• Spicy Jalapeño Kick: Add finely diced jalapeños to the corn mixture for an extra punch of heat and authentic Mexican flavor.
• Smoky Chipotle Crunch: Mix ground chipotle powder into the breadcrumbs and replace cotija with smoked cheddar for a rich, smoky profile.
• Zesty Corn and Green Chile: Incorporate roasted green chiles into the base mixture, creating a vibrant southwestern-inspired croquette with increased complexity.
• Herb-Infused Summer Version: Fold fresh chopped cilantro and green onions directly into the corn mixture, enhancing the overall freshness and aromatic qualities of the croquettes.

Mexican Street Corn Croquettes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy Mexican street corn croquettes bring zesty street flavors to your plate with golden-brown exterior and creamy corn interior. Cheese, chili, and lime create an irresistible fusion that transports you straight to Mexico’s lively culinary landscape.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 ears corn, husks and silk removed
• 2 eggs, slightly beaten
• 2 cups panko breadcrumbs
• ⅓ cup finely grated cotija cheese

Dairy and Binding Ingredients:

• 2 tablespoons unsalted butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour

Seasoning and Cooking Ingredients:

• Canola oil for frying
• Kosher salt to taste
• Freshly ground pepper to taste
• Chopped cilantro, for garnish
• Grated cotija cheese, for garnish

Chili-Lime Crema Ingredients:

• ¼ cup mayonnaise
• ⅓ cup sour cream
• ½ – 1 tablespoon sambal chili sauce
• ½ lime, juiced
• 1 pinch of kosher salt
• 1 pinch of sugar
• 1 pinch of garlic powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly roast fresh corn on a high-temperature grill until golden brown and lightly charred, approximately 10-12 minutes. Rotate periodically to ensure even caramelization.
2. Carefully remove corn kernels from cobs after cooling and allowing them to reach room temperature.
3. Create a creamy base by melting unsalted butter in a medium skillet over gentle heat. Incorporate flour and whisk continuously for 60 seconds to develop a smooth roux.
4. Gradually pour milk into the roux, stirring consistently to prevent lumps and create a silky sauce. Simmer until sauce thickens and reaches a velvety consistency, about 3-4 minutes.
5. Remove sauce from heat and fold in roasted corn kernels, crumbled cotija cheese, and whisked eggs. Season with salt and freshly ground black pepper to enhance flavor profile.
6. Refrigerate mixture for minimum 60 minutes to allow ingredients to solidify and develop robust texture.
7. Form compact, uniform balls using approximately of mixture. Carefully coat each croquette in seasoned panko breadcrumbs for crispy exterior.
8. Freeze prepared croquettes for 60 minutes to ensure structural integrity during frying.
9. Heat vegetable oil in a deep skillet to 350-375 degrees Fahrenheit (175-190 degrees Celsius). Fry croquettes until achieving golden-brown coloration, approximately 1-2 minutes per side.
10. Transfer fried croquettes onto paper towels to absorb excess oil and maintain crispness.
11. Plate with zesty chili-lime crema, garnish with fresh cilantro leaves and additional crumbled cotija cheese for authentic Mexican street food presentation.

Notes

• Grilling corn intensifies its natural sweetness and adds a smoky charred flavor that elevates the entire croquette profile.
• Chilling the mixture before shaping helps firm up the ingredients, making it easier to form perfect bite-sized balls without falling apart.
• Freezing the breaded croquettes ensures a crispy exterior and prevents them from breaking during frying.
• Use fresh corn when possible for the most vibrant taste and texture in these appetizers.
• Cotija cheese provides a salty, tangy punch that complements the sweet corn and creamy interior.
• Serve immediately after frying to maintain the crunchy exterior and warm, creamy center.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Grilling, Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 6 g
• Sodium: 550 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 120 mg