If you love the bold flavors of Mexican street corn (elote) and the crispy, golden crunch of croquettes, then these Mexican Street Corn Croquetas are going to be your new favorite appetizer! These bite-sized delights are packed with sweet corn and cheese, then coated in a crispy shell that’s perfect for dipping.
Helpful Tips
- Freeze the mixture before frying – This helps the croquetas hold their shape and prevents them from falling apart in the oil.
- Use panko breadcrumbs for crunch – A light panko coating creates an ultra-crispy texture that pairs beautifully with the corn filling.
- Serve with a zesty dipping sauce – A squeeze of lime in the homemade creamy sriracha sauce takes these croquetas to the next level.
Like this post? We’d love for you to save it to your Pinterest board to share with others! FOLLOW US on Pinterest, Instagram, Facebook for more great recipes! If you made it, post a pic on Instagram and hashtag it #savoredsips
Mexican Street Corn Croquetas
These Mexican Street Corn Croquetas are bite-sized delights packed with sweet corn and cheese, then coated in a crispy shell that’s perfect for dipping.
Ingredients
- 3 ears corn husks and silk removed, roughly 3 cups
- cooking oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup whole milk
- 1/4 cup cotija cheese crumbled
- 1 egg slighten beaten
- 1 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 tablespoon Sriracha
- 1 tablespoon lime juice
- Salt and pepper to taste
- For garnish: cilantro and Cojita
Instructions
- Cook your corn however you like (on the grill, boiled, in the air fryer, etc). Let it cool completely.
- Cut kernels off the cob and set aside.
- Heat the butter in a large pan over medium heat. Once melted, add the flour and whisk to combine. Cook for 1 minute.
- Pour in the milk slowly while whisking constantly to avoid lumps. Cook until thickened, about 3 minutes. Remove from heat.
- Add the corn, cotija, and egg to the mixture. Stir to combine. Let cool completely. Then store in the fridge for at least an hour.
- Pour breadcrumbs onto a small plate. Season with salt and pepper.
- Make corn mixture into golf-ball sized balls. Coat each in the breadcrumbs and place them spaced out on a plate or baking sheet covered in parchment paper. Freeze the croquettes for about 1 hour to solidify before frying.
- Pour about 1-2” of cooking oil (with a high smoke point) into a skillet. Heat it to 375° F(190°C).
- Carefully place the croquettes in the oil and fry, turning occasionally, until golden brown, about 3 minutes. Remove them from the pan and place on a paper towel to drain the grease.
- In a small jar or bowl, combine mayonnaise, sour cream, Sriracha, and lime juice.
- Place the croquettes on a serving plate. Season with salt. Garnish with cilantro and Cotija.
Notes
- These are best enjoyed immediately.
- The filling is a bit gooey before you roll them in the bread crumbs. Don’t worry, they will hold together.
Nutrition
Calories: 45kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 11mgSodium: 61mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 21mgIron: 0.2mg
Tried this recipe?Let us know how it was!
YOU MIGHT ALSO LIKE
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.