Zesty Mexican Street Corn Croquettes Recipe for Taco Tuesday

Golden, crispy, and bursting with the vibrant flavors of Mexican street corn croquettes, this dish brings a delightful twist to classic comfort food.

These bite-sized delights capture the essence of street-style elote with a crunchy exterior and creamy interior.

Each croquette packs a punch of smoky, tangy goodness that dances on your palate.

Cotija cheese and fresh cilantro add depth and brightness to every single bite.

The recipe combines traditional Mexican street corn elements with a modern, irresistible approach to appetizers.

Tender corn kernels, expertly blended with spices and cheese, create a mouthwatering experience that will have everyone reaching for seconds.

Grab your apron and get ready to wow your guests with these irresistible corn croquettes that celebrate bold, authentic flavors.

Ingredients for Mexican Street Corn Croquettes

• Corn: Sweet and juicy base that adds authentic Mexican street flavor, choose fresh ears with plump, bright kernels for best taste.
• Canola Oil: Helps create even, beautiful char marks and prevents sticking, select a high-smoke-point oil for perfect grilling.
• Kosher Salt: Enhances corn's natural sweetness and provides initial seasoning, use coarse crystals for better distribution.

• Butter: Creates rich, creamy foundation for croquettes, choose unsalted for precise seasoning control.
• Flour: Thickens mixture and provides structural integrity, opt for all-purpose for smooth texture.
• Milk: Adds moisture and helps create silky consistency, whole milk delivers deeper flavor.
• Eggs: Binds ingredients and provides structure, select fresh, room-temperature eggs for better integration.
• Cotija Cheese, Pepper, Salt: Delivers bold, tangy Mexican-inspired flavor profile, choose authentic aged cotija for intense taste.

• Panko Breadcrumbs: Creates crispy, light exterior with exceptional crunch, select Japanese-style breadcrumbs for optimal texture.
• Canola Oil: Allows deep, even frying without heavy greasiness, maintain consistent temperature for perfect golden color.

• Cilantro: Adds fresh, bright herbal notes, choose vibrant green leaves with no wilting.
• Additional Cotija Cheese: Provides extra sharp, salty finishing touch, crumble just before serving.

Tools for Forming and Frying Corn Croquettes

• Large skillet: Essential for making the roux and mixing corn mixture.
• Grill or grill pan: Perfect for charring corn and adding smoky flavor.
• Chef's knife: Needed for slicing corn kernels off the cob.
• Mixing bowl: Great for combining ingredients and chilling mixture.
• Baking sheet: Useful for freezing croquettes before frying.
• Frying pan: Critical for achieving golden, crispy exterior.
• Tongs: Helpful for turning and removing croquettes from oil.
• Paper towels: Used for draining excess oil after frying.
• Measuring cups and spoons: Ensure accurate ingredient proportions.

How to Make These Creamy, Spicy Corn Bites

• Flame-Kissed Kernels Char fresh corn over high heat until golden spots appear, creating a smoky base for your croquettes.
• Creamy Corn Foundation Blend roasted kernels with a silky sauce, combining cheese and eggs for rich, tangy flavor.
• Chilled Shaping Refrigerate mixture to firm up, then craft bite-sized spheres coated in crispy breadcrumbs.
• Golden Frying Deep fry these delightful morsels until they turn a gorgeous amber color, creating a crunchy exterior.
• Zesty Finishing Touch Drizzle with a spicy lime cream and sprinkle fresh herbs for a burst of fresh Mexican-inspired flavor.

• Use fresh corn for maximum sweetness
• Let mixture rest completely before shaping
• Maintain consistent oil temperature while frying
• Serve immediately for peak crispiness

Serve as an appetizer or party snack that’ll have everyone asking for your secret recipe. These corn bites bring the vibrant street food spirit right to your table, blending traditional techniques with playful presentation.

More Tips for Mexican Street Corn Croquettes

• Boost flavor by adding diced jalapeños or a pinch of cayenne pepper to the corn mixture for an extra kick that'll wake up your taste buds.
• Prepare the croquette mixture and shape balls up to 2 days in advance, storing them covered in the refrigerator for quick frying when hunger strikes.
• Replace cotija with queso fresco or feta cheese for a different flavor profile, or use gluten-free breadcrumbs to accommodate dietary needs.
• Double-coat the croquettes in breadcrumbs for an extra crispy exterior that stays crunchy even after cooling down.

Serving Ideas for Street Corn Croquettes

• Serve with Fresh Zest: Top the crispy croquettes with extra chopped cilantro and crumbled cotija cheese for a bright, tangy finish that adds incredible texture.
• Pair with Cool Dipping Sauce: Create a creamy chili-lime crema by mixing sour cream, lime juice, and a touch of chili powder for a zesty companion that perfectly complements the corn croquettes.
• Create a Mexican-Inspired Platter: Arrange the golden croquettes on a colorful plate with small dishes of extra crema, sprinkle additional cotija cheese, and add a few lime wedges for guests to squeeze over the top for an authentic street food experience.
• Make a Light Side Salad: Toss together a simple salad of mixed greens, diced tomatoes, and a light cilantro-lime vinaigrette to balance the richness of the croquettes and provide a fresh, crisp contrast.

Storage Advice to Keep the Crunch Intact

• Refrigerate Raw Mixture: Store uncooked croquette mix in an airtight container for up to 2 days before shaping and frying, keeping the mixture fresh and ready to prepare.
• Freeze for Long-Term Storage: Arrange uncooked breaded croquettes on a baking sheet, freeze solid, then transfer to freezer bags. These tasty bites will stay delicious for 3 weeks, perfect for quick appetizers or snacks.
• Keep Crispy After Cooking: Store leftover fried croquettes in the refrigerator, layered between paper towels in a sealed container. Reheat in a hot oven at 375°F for 8-10 minutes to restore their crispy exterior.
• Advance Prep Strategy: Prepare croquette mixture and breadcrumb coating a day ahead. This smart technique saves time and allows flavors to meld, creating more delicious results when you're ready to cook.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 31 minutes

Calories: 450 kcal

Servings: 5

Crispy Mexican Street Corn Croquettes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

• Total Time: 31 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Crispy mexican street corn croquettes bring creamy corn and zesty spices together in a delightful appetizer. Cheesy, golden-brown bites promise a mouthwatering experience that celebrates classic Mexican street flavors you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 6 ears corn, husks and silk removed
• 2 large eggs, slightly beaten
• 2 cups panko breadcrumbs
• ⅓ cup finely grated cotija cheese
• 1 cup whole milk
• 2 tbsps unsalted butter
• 2 tbsps all-purpose flour
• Canola oil for frying
• Kosher salt to taste
• Freshly ground black pepper to taste
• ¼ cup mayonnaise
• ⅓ cup sour cream
• ½ – 1 tbsp sambal chili sauce
• ½ lime, juiced
• 1 pinch of kosher salt
• 1 pinch of sugar
• 1 pinch of garlic powder
• Chopped cilantro, for garnish
• Grated cotija cheese, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roasting Corn: Grill corn on high heat for 10-12 minutes, rotating periodically to achieve golden-brown caramelization and light charring. Cool and remove kernels from cobs.
2. Creating Base Sauce: Melt butter in a skillet, whisk in flour for 60 seconds to form a smooth roux. Gradually add milk, stirring continuously until sauce reaches a velvety consistency.
3. Mixing Ingredients: Remove sauce from heat and incorporate roasted corn kernels, crumbled cotija cheese, and whisked eggs. Season with salt and black pepper for enhanced flavor.
4. Chilling and Forming: Refrigerate mixture for 60 minutes to solidify. Shape into compact balls and coat thoroughly with seasoned panko breadcrumbs for a crispy exterior.
5. Freezing Preparation: Freeze croquettes for 60 minutes to maintain structural integrity during cooking process.
6. Frying Technique: Heat vegetable oil to 350-375 degrees Fahrenheit. Fry croquettes until achieving a golden-brown color, approximately 1-2 minutes per side.
7. Finishing Touch: Drain on paper towels to remove excess oil. Serve with chili-lime crema, garnish with fresh cilantro leaves and additional crumbled cotija cheese for an authentic Mexican street food presentation.

Notes

• Master Corn Selection: Choose fresh, sweet corn at peak ripeness for maximum flavor and authentic street food taste.
• Roasting Technique: Grill corn to develop deep caramelization, which introduces smoky undertones and intensifies natural sweetness.
• Chilling is Crucial: Refrigerate and freeze mixture at specified times to ensure croquettes hold together perfectly during frying and prevent falling apart.
• Oil Temperature Matters: Maintain precise oil temperature between 350-375°F to achieve crispy golden exterior without absorbing excess oil or becoming greasy.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Grilling, Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 80 mg