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
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
Instructions
- 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.
- Carefully remove corn kernels from cobs after cooling and allowing them to reach room temperature.
- 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.
- 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.
- 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.
- Refrigerate mixture for minimum 60 minutes to allow ingredients to solidify and develop robust texture.
- Form compact, uniform balls using approximately of mixture. Carefully coat each croquette in seasoned panko breadcrumbs for crispy exterior.
- Freeze prepared croquettes for 60 minutes to ensure structural integrity during frying.
- 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.
- Transfer fried croquettes onto paper towels to absorb excess oil and maintain crispness.
- 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