Mexican Street Corn Croquettes
A fun and creative tapas recipe for Mexican Street Corn Croquettes. All the flavor of Elotes (Mexican Street Corn) in bite-size form!
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Cooking tools:
- Freezer
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spatula
- Pot
- Slotted spoon
- Paper towel
- Plate
- Cutting board
- Chef's knife
- Fork
- Spoon
- Stove
- Refrigerator
- Kitchen towel
Ingredients
- 6 ears corn, husks and silk removed
- Canola oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup finely grated cotija cheese
- 2 eggs, slighten beaten
- 2 cups panko breadcrumbs
- Kosher salt
- Freshly ground pepper
- Chili-Lime Crema (recipe below)
- Cilantro, chopped, for garnish
- Cotija cheese, grated, for garnish
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/2 - 1 tablespoon sambal chili sauce
- 1/2 lime, juiced
- Pinch Kosher salt
- Pinch sugar
- Pinch garlic powder
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