Mexican Sweet Corn Croquettes


Mexican Sweet Corn Croquettes | MiNDFOOD Recipes

Mexican Sweet Corn Croquettes. These crispy Tex-Mex morsels are a perfect summer treat, great for entertaining or a side.

Makes 25 croquettes

6 sweet corn cobs, husks and silk removed
Vegetable oil, for brushing, plus extra to fry
100g butter
½ cup plain flour
½ cup cornmeal
2 cups milk
½ tsp dry mustard powder
100g feta cheese, crumbled, plus ¼ cup crumbled feta to serve
1 egg, beaten
2 cups panko breadcrumbs
Smoked sea salt, to sprinkle
Roughly chopped coriander
1 sliced red chilli, to serve


Chilli & Lime Cream Sauce

¼ cup mayonnaise
⅓ cup sour cream
1 tbsp chilli paste
1 lime, juice only
¼ tsp garlic salt


Lightly brush corn with oil and sprinkle with salt.

Heat a frying pan or chargrill pan until hot. Place corn on chargrill and cook, rotating occasionally, until cooked and charred in spots, about 10-12 minutes.

Allow to cool. Cut kernels off cob and reserve. Discard cobs.

Heat butter in a saucepan over medium-low heat. When melted, add flour and cornmeal. Cook, stirring, for about 1 minute. While stirring, slowly add milk. Whisk until no lumps remain.

Raise heat to medium; cook until mixture thickens and coats the back of a spoon, about 3-4 minutes. Add mustard powder. Remove from heat. Stir in kernels, feta and egg. Season to taste. Let mix cool completely, then place in refrigerator for at least 1 hour or overnight.

To make chilli and lime cream sauce, combine all ingredients in a small bowl; season to taste.

Remove corn mixture from fridge. Pour breadcrumbs into a small bowl. Season to taste. Shape corn mixture into heaped tablespoon-sized balls; roll to coat in panko breadcrumbs. Place on a baking paper- lined baking tray. Freeze croquettes for about 1 hour to allow them to solidify before frying. Heat enough extra vegetable oil in a deep frying pan over medium heat to cover croquettes.

When hot, fry in batches until golden, about 2-2½ minutes. Carefully remove croquettes with a slotted spoon. Place on a paper towel- lined plate to briefly drain. Sprinkle with smoked sea salt and serve with cream sauce. Garnish with coriander, chilli and feta.

SMART TIP: Combine dry mustard powder with sour cream, lemon, dill and capers to make seafood stand out.



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