Mexican Street Corn Croquettes With Crema Recipe
Crispy Mexican street corn croquettes with a chili-lime crema - the perfect snack, appetizer, or side dish! Packed with flavor and easy to make.
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Cooking tools:
- Grill
- Deep fryer
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Spoon
- Slotted spoon
- Mixing bowl
- Baking sheet
- Wax paper
- Saucepan
- Plate
- Paper towel
- Refrigerator
- Freezer
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 6 ears corn (to total about 5-6 pounds, husks, and silk removed)
- 1 to 2 tablespoons oil (vegetable or olive oil or just enough to brush on corn cobs)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup cotija cheese, finely grated
- 2 eggs, slightly beaten
- 2 cups panko breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chili-Lime Crema (recipe below)
- Cilantro, chopped, for garnish
- Cotija cheese, grated, for garnish
- *FOR CHILI-LIME CREMA*
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/2 to 1 tablespoon sambal chili sauce
- 1/2 lime, juiced
- Kosher salt (pinch, to taste)
- sugar (pinch, to taste)
- garlic powder (pinch, or more to taste)
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