Description
These Mexican Street Corn Croquettes are a crispy, flavorful bite of tradition with a twist. Packed with the sweet taste of corn, the richness of cotija cheese, and a touch of spice from chili powder and cayenne, these croquettes are perfect as an appetizer or a side dish. Fry them up for a golden, crunchy exterior and a creamy, flavorful inside!
Ingredients
Scale
- 4 cups corn kernels
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 eggs
- Vegetable oil for frying
Instructions
- In a large bowl, combine corn kernels, mayonnaise, cotija cheese, cilantro, green onions, chili powder, cayenne pepper, salt, and black pepper. Stir until the ingredients are evenly mixed.
- Add breadcrumbs to the mixture and stir to combine. The mixture should hold together but still be a little moist.
- Beat the eggs in a shallow bowl.
- Using your hands, form the corn mixture into small balls or patties.
- Dip each croquette into the beaten eggs, then coat them with additional breadcrumbs for a crispy exterior.
- Heat vegetable oil in a frying pan over medium heat. Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
- Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with extra cilantro or cotija cheese if desired.
Notes
- If you want to make these ahead of time, you can freeze the croquettes before frying. Just place them on a baking sheet and freeze for at least 1 hour before transferring them to a storage container. Fry from frozen when ready to serve.
- For an extra kick, sprinkle a little extra chili powder or lime juice over the croquettes just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes