Crunchy Mexican Street Corn Croquetas

Take everything you love about Mexican street corn—sweet, smoky corn, creamy cheese, and a kick of spice—and turn it into a crispy, golden-brown croquette! These Mexican Street Corn Croquetas are the perfect balance of crunchy and creamy, making them an irresistible appetizer or side dish.

Crispy, cheesy, and packed with flavor, these croquettes are the perfect addition to your Mexican-inspired appetizer lineup!

Helpful Tips

• Use Panko bread crumbs – A coating in panko breadcrumbs helps seal in the creamy filling and prevents leaks while frying. The coating gives a great crunch to these croquetas.
• Freeze them solid – Don’t skip this step. It is important to keep them together while frying.
• Fry in small batches – Overcrowding the pan can lower the oil temperature, leading to less crispy croquettes.
• Don’t forget the toppings – These croquetas are topped with cotija cheese, fresh cilantro, and a creamy homemade sriracha sauce.

You Might Also Like These

• Warm & Creamy Mexican Street Corn Dip
• Queso Fundido with Chorizo
• Crunchy Homemade Chicken Taquitos

Crunchy Mexican Street Corn Croquetas

Crispy, cheesy, and packed with flavor, these Mexican Street Corn Croquetas are the perfect addition to your Mexican-inspired appetizer lineup!

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Chill/Freeze Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 53 minutes mins

Course Appetizer

Cuisine Mexican

Servings 24 Croquetas

Calories 45 kcal

Ingredients

  

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• 3 ears corn husks and silk removed, roughly 3 cups
• cooking oil
• 1 tablespoons butter
• 1 tablespoons 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

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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 croquetas are best eaten right away.
• The filling can be sticky when coating with the breadcrumbs. Don’t handle them too much. Coat them in breadcrumbs and place them directly on the baking sheet to freeze.

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

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