"What is there not to like about food like this! Crispy croquettes (otherwise known as fritters) made from fresh grilled corn on the cob which is then covered with a delicious Chili-Lime Crema. Great as a snack, appetizer, or a fun side to grilled meats/fish. Oh YUM!"

Original is 8-14 servings

Metric US

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Step by Step Method

Step 1

Preheat grill to high heat.

Step 2

Very lightly brush corn with vegetable oil and sprinkle with Kosher salt, to taste. When the grill is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes (or longer depending upon how hot your grill is). Remove corn from grill and let cool. Cut kernels off cob and reserve. Discard cobs.

Step 3

Heat butter in a medium skillet over medium/medium-low heat. Once fully melted, add flour and cook, using a whisk, stir constantly, for about 1 minute (just long enough for the raw flour taste to cook off).

Step 4

While stirring constantly, slowly add in milk to incorporate. Continue to stir, using your whisk, until no lumps remain. Raise heat to medium and cook until mixture thickens and easily coats the back of a spoon, about 3-4 minutes.

Step 5

Remove from heat, stir in corn kernels, 1/3 cup cotija cheese, and the slightly beaten egg. The residual heat will gently cook the egg. Season with Kosher salt and freshly ground pepper.

Step 6

Let cool completely, then place in refrigerator for at least 1 hour up to overnight.

Step 7

When ready to cook, remove corn mixture from the fridge. Pour panko into a small bowl and season with Kosher salt and freshly ground black pepper.

Step 8

Shape corn mixture into heaping tablespoon-sized balls and coat completely in the panko breadcrumbs. Place on a wax-paper lined baking sheet.

Step 9

Freeze croquettes for about 1 hour to allow them to solidify before frying (Refer to IMPORTANT NOTE, below).

Step 10

Heat enough vegetable oil in a small saucepan or frypan over medium heat (or use a deep fryer) to completely cover the croquettes.

Step 11

Once hot (you’ll know it’s hot enough when the panko starts sizzling once it hits the oil), gently lower croquettes, a couple at a time, into the oil and fry until golden brown and crispy on all sides, about 1 to 2 minutes.

Step 12

Carefully and gently remove croquettes with a slotted spoon to a paper towel-lined plate to briefly drain and cool, sprinkle with Kosher salt, and serve immediately with Chili-Lime Crema and garnished with cilantro and additional cotija cheese.

Step 13

FOR THE CHILI-LIME CREMA

Step 14

In a small bowl, combine mayonnaise, sour cream, 1/2 tablespoon sambal chili sauce, lime juice, salt, sugar, and garlic powder. Taste and adjust seasonings as desired, adding in more sambal chili sauce if you want it spicier.

Step 15

Makes about 25 Croquettes.

Step 16

*IMPORTANT NOTE: Just a little warning. These croquettes are mighty fragile. It’s really important to freeze them right before frying so that they don’t completely fall apart while cooking. And when ready to fry in batches, take out just what you are ready to cook and gently lower the fritters in the oil and don’t try wiggling them around or else they will crumble. After turning golden brown and crispy, quickly and carefully transfer to a paper-towel-lined plate and as they cool, the fritters will set up nicely for you.*

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to buy fresh corn for the best flavor. You can also use frozen corn, but it won't have the same flavor.
If you don't have cotija cheese, you can substitute with feta, queso fresco, or ricotta.

Ingredient substitutions

For the corn, use frozen corn instead of fresh. This substitution will help save time and effort, as frozen corn is already cooked and ready to be used.
For the cotija cheese, use feta cheese instead. This substitution will help to reduce the sodium content of the dish, while still providing a flavorful and salty taste.

Variations

Savory Herb Croquettes Substitute the panko breadcrumbs with a combination of 1 cup plain breadcrumbs and 1/2 cup finely chopped fresh herbs such as parsley, chives, and oregano. Omit the Chili-Lime Crema and garnish with fresh herbs instead.

Serve with

Grilled Pork Tenderloin: This juicy, flavorful grilled pork tenderloin is the perfect accompaniment to the Mexican Street Corn Croquettes. The smoky flavor from the grill complements the crema and the croquettes' crunchy texture. Plus, the pork is easy to prepare and cooks quickly, making it a great dish for a busy weeknight meal.

Cilantro Lime Rice: This fragrant, flavorful rice is the perfect side dish to accompany the Grilled Pork Tenderloin and Mexican Street Corn Croquettes. The cilantro and lime add a bright, citrusy flavor that pairs perfectly with the pork and croquettes. Plus, it's easy to make and can be prepared ahead of time, making it an ideal side dish for busy weeknight meals.

FAQ

Q: How long should I freeze the croquettes?

A: Freeze the croquettes for about 1 hour to allow them to solidify before frying. This will help them keep their shape while cooking.

Q: What is the best way to cook croquettes?

A: The best way to cook croquettes is to pan-fry them in a lightly oiled skillet over medium-high heat until they are golden brown and crispy. Make sure to turn them frequently to ensure even cooking.

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Fun facts:

Fun Fact 1: Mexican Street Corn, also known as Elote, is a popular street food in Mexico that dates back to the Aztecs. It is often served with a variety of toppings and sauces, including the Chili-Lime Crema used in this recipe.

Fun Fact 2: Cotija cheese, often used in Mexican cuisine, was named after the Mexican town of Cotija in Michoacan. It was made famous by celebrity chef Rick Bayless, who used it in many of his dishes.