Description
These crispy, golden croquettes are packed with the bold flavors of Mexican street corn, featuring sweet corn, tangy cotija cheese, and spicy chili powder. Perfect as a snack or appetizer!
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, mix together corn kernels, mayonnaise, cotija cheese, cilantro, green onions, chili powder, cayenne pepper, salt, and black pepper.
- Shape the mixture into small balls or patties.
- Beat the eggs in a shallow dish.
- Dip each corn croquette into the beaten eggs, then coat with breadcrumbs.
- Heat vegetable oil in a skillet over medium heat.
- Fry the corn croquettes until golden brown on all sides.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Notes
- Make sure the oil is hot enough before frying the croquettes to ensure they cook evenly and become crispy.
- You can serve these croquettes with a side of lime wedges or a creamy dipping sauce for added flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes