Mexican Street Corn Croquettes are the delicious bite-sized wonders that infuse your palate with the flavors of Mexico. These crispy delights, reminiscent of street food, are made from freshly grilled corn and coated in a crunchy panko breadcrumb layer. Paired with a zesty chili-lime dip, they’re the perfect appetizers for any occasion!
Why You’ll Love This Mexican Street Corn Croquettes
There are countless reasons to fall in love with Mexican Street Corn Croquettes. First, they deliver a burst of flavor with every bite, thanks to the grilled corn and cotija cheese. These croquettes are also a fantastic way to enjoy a vegetarian snack, making them suitable for various diets. Additionally, they can be prepared ahead of time and frozen for a quick snack. Whether you’re hosting a party or just craving a savory treat, these croquettes serve as perfect savory corn appetizers. Plus, they’re versatile enough to be served at any gathering!
Ingredients for Mexican Street Corn Croquettes
Gather these items:
- 4 ears Freshly grilled corn (Cut off the kernels)
- 2 tablespoons Canola oil (For grilling)
- 2 tablespoons Unsalted butter (For roux)
- 2 tablespoons All-purpose flour (For roux)
- 1 cup Whole milk (For creamy texture)
- ⅓ cup Cotija cheese (Finely grated)
- 2 large Eggs (Slightly beaten)
- 2 cups Panko breadcrumbs (For coating)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground pepper
- ½ cup Mayonnaise
- ½ cup Sour cream
- 1 tablespoon Sambal chili sauce (Adjust to taste)
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 pinch Kosher salt
- 1 teaspoon Sugar
- ½ teaspoon Garlic powder
- 2 tablespoons Cilantro (Chopped for garnish)
- ¼ cup Cotija cheese (Grated for topping)
How to Make Mexican Street Corn Croquettes Step-by-Step
- Step 1: Preheat your grill to high. Brush the ears of corn with canola oil and sprinkle with kosher salt. Grill for 10-12 minutes, turning occasionally, until cooked and charred. Cool, then cut off kernels.
- Step 2: In a medium skillet, heat butter over medium heat. Add flour and cook for 1 minute, stirring constantly to form a roux.
- Step 3: Gradually whisk in whole milk and cook for 3-4 minutes until thickened and smooth.
- Step 4: Remove from heat and stir in grilled corn, cotija cheese, and eggs. Season with salt and pepper. Cool completely, then refrigerate for at least 1 hour.
- Step 5: Shape the corn mixture into tablespoon-sized balls and coat in panko breadcrumbs. Place on a lined baking tray.
- Step 6: Freeze the croquettes for about 1 hour until solidified.
- Step 7: Heat canola oil in a frying pan over medium heat. Fry croquettes until golden brown, about 1-2 minutes.
- Step 8: Drain croquettes on a paper towel lined plate, sprinkle with salt, and serve with chili-lime crema and garnish with cilantro and cotija cheese.
Pro Tips for the Perfect Mexican Street Corn Croquettes
Keep these in mind:
- Ensure the corn is fresh for the best flavor.
- Allow the mixture to chill completely before forming the croquettes to help them hold their shape while frying.
- Try using gluten-free breadcrumbs for a gluten-free option.
Best Ways to Serve Mexican Street Corn Croquettes
These croquettes are best served hot and crispy! Pair them with:
- An avocado dip for a creamy contrast.
- Fresh salsa for an added punch of flavor.
- As part of a larger spread of street-style corn croquettes at your next gathering.
How to Store and Reheat Mexican Street Corn Croquettes
If you have any leftovers, allow the croquettes to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through, which helps retain their crispy texture.
Frequently Asked Questions About Mexican Street Corn Croquettes
What’s the secret to perfect Mexican Street Corn Croquettes?
The key lies in using freshly grilled corn and ensuring the mixture is chilled before frying. This helps the croquettes maintain their shape and enhances the flavors, making them irresistible!
Can I make Mexican Street Corn Croquettes ahead of time?
Absolutely! You can prepare the croquettes and freeze them before frying. This makes them a fantastic option for meal prep or entertaining.
How do I avoid common mistakes with Mexican Street Corn Croquettes?
Be sure not to overcrowd the frying pan, as this can lead to uneven cooking. Also, let the mixture chill to avoid them falling apart during frying.
Variations of Mexican Street Corn Croquettes You Can Try
Feel free to experiment with these variations:
- Add diced jalapeños for a spicy kick to create spicy corn balls.
- Incorporate different cheeses like cheddar for a unique twist.
- For a healthier option, bake the croquettes in the oven instead of frying them.
For more delicious vegetarian options, check out vegetarian dishes that you’ll love!
Also, if you’re looking for a great way to enjoy corn, consider trying roasted sweet potato rounds as a side dish!
Finally, for a delightful dessert, you might enjoy creamy carrot sweet potato soup to complement your meal.
Print
Mexican Street Corn Croquettes: 7 Irresistible Bites
- Total Time: 110 minutes
- Yield: 20 croquettes 1x
- Diet: Vegetarian
Description
Enjoy irresistible Mexican Street Corn Croquettes with a zesty chili-lime dip, perfect for appetizers or snacks.
Ingredients
- 4 ears Freshly grilled corn (Cut off the kernels)
- 2 tablespoons Canola oil (For grilling)
- 2 tablespoons Unsalted butter (For roux)
- 2 tablespoons All-purpose flour (For roux)
- 1 cup Whole milk (For creamy texture)
- ⅓ cup Cotija cheese (Finely grated)
- 2 large Eggs (Slightly beaten)
- 2 cups Panko breadcrumbs (For coating)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground pepper
- ½ cup Mayonnaise
- ½ cup Sour cream
- 1 tablespoon Sambal chili sauce (Adjust to taste)
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 pinch Kosher salt
- 1 teaspoon Sugar
- ½ teaspoon Garlic powder
- 2 tablespoons Cilantro (Chopped for garnish)
- ¼ cup Cotija cheese (Grated for topping)
Instructions
- Preheat your grill to high. Brush the ears of corn with canola oil and sprinkle with kosher salt. Grill for 10-12 minutes, turning occasionally, until cooked and charred. Cool, then cut off kernels.
- In a medium skillet, heat butter over medium heat. Add flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in whole milk and cook for 3-4 minutes until thickened and smooth.
- Remove from heat and stir in grilled corn, cotija cheese, and eggs. Season with salt and pepper. Cool completely, then refrigerate for at least 1 hour.
- Shape the corn mixture into tablespoon-sized balls and coat in panko breadcrumbs. Place on a lined baking tray.
- Freeze the croquettes for about 1 hour until solidified.
- Heat canola oil in a frying pan over medium heat. Fry croquettes until golden brown, about 1-2 minutes.
- Drain croquettes on a paper towel lined plate, sprinkle with salt, and serve with chili-lime crema and garnish with cilantro and cotija cheese.
Notes
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 croquette
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
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