Mexican Street Corn Croquettes Recipe

How to Make Mexican Street Corn Croquettes


  1. Preheat a barbecue or grill plate to high heat.
  2. Very lightly brush corn with vegetable oil and sprinkle with salt. Once grill is very hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots – about 10-12 minutes. Remove corn from grill and let cool. Cut the kernels off the cobs and set aside. Discard cobs.
  3. Heat the butter in a medium-sized frypan over medium-low heat. Once fully melted, add the flour and whisk constantly, for 1 minute. While whisking, slowly add milk to incorporate. Continue to stir until no lumps remain. Increase heat to medium and cook until mixture thickens – about 3-4 minutes.
  4. Remove from heat, stir in charred corn kernels, ⅓ cup parmesan cheese, coriander and the slightly beaten eggs. Season with salt and pepper to taste.
  5. Let cool completely, then place in refrigerator for 4 hours or up to overnight.
  6. When ready to cook, remove corn mixture from fridge. Pour panko into a shallow dish and season with salt and pepper. Use 2 large spoons to scoop and shape corn mixture into oblong balls (croquettes) and toss them in the panko. Place on baking tray lined with baking paper.
  7. Freeze croquettes for 1 hour to allow them to firm up before frying.
  8. Make the chilli lime mayo. In a small bowl, combine mayonnaise, sour cream, chilli sauce, lime juice, salt, sugar and garlic salt (or garlic powder). Mix and taste, adjust seasonings as desired, adding more chilli sauce if you want it spicier. Place in the fridge until ready to serve.
  9. Heat vegetable oil in a shallow frypan over medium-high heat. Once hot, fry croquettes in batches until golden brown and crispy on all sides – about 1 to 2 minutes.
  10. Carefully remove croquettes with a slotted spoon and place them on a baking tray lined with a paper towel to drain, then sprinkle with salt. (See tip below for keeping cooked croquettes warm.)
  11. Top with grated parmesan cheese and a drizzle of chilli lime mayo, then garnished with lime wedges.

Tip: To keep your croquettes warm while cooking in batches, preheat your oven to 150°C (or 130°C fan-forced), while you are preparing the first batch of croquettes. Then turn the oven off. Place cooked croquettes in the warm oven whilst you finish cooking the remaining batches.