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–+ servings
Mexican street corn croquetas

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
Cook Time 3 minutes
Chill/Freeze Time 1 hour 30 minutes
Total Time 1 hour 53 minutes
Course Appetizer
Cuisine Mexican
Servings 24 Croquetas
Calories 45 kcal

Ingredients
  

  • 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

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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