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.

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.