This #MatchMadeInHeaven partner post is sponsored by Rioja Wine and Honest Cooking. All views and opinions, as well as the fun and creative tapas recipe for Mexican Street Corn Crequettes herein, are completely my own. #RiojaBuzz
Talk about a match made in heaven. This recipe just might combine three of my favorite things. First of all, my favorite type of eating involves grazing. A little of this, a little of that.
Small plates. Appetizers. Tapas.
Whatever you call them, I love it. Variety in eating and passing around all sorts of tapas with friends is where it’s at.
And let’s talk about my love of corn. Hashtag obsessed. I will literally eat it any chance I get. Southwest style. In wontons. In hot soup. Or cold soup. With basil in a side salad. And heck, even in ice cream with caramel-candied bacon. Yea, it’s that kinda love.
Finally, what’s better on a warm summer day than hanging out with friends with a bunch of tapas and a cold bottle of rosé wine? No seriously, tell me. What’s better? I want to know.
For me, summertime is all about rosé. Excuse me, rosado. I forgot that we’re talking about tapas today. It’s all about authenticity, people.
So rosados… They are crisp, light, and totally refreshing. And with all the heat going on lately here in New York, crisp, light, and refreshing sounds pretty darn good.
Rioja Wines come from the La Rioja region in North Central Spain. They are extremely food-friendly and can pair with everything from fish and meat to veggies and cheese. Perfect for a tapas-style party, when you want to serve all different types of food 🙂
I easily found a nice selection of Rioja reds, whites, and rosés in my local wine shop. You’ll know it’s a true deal Rioja Wine by it’s official seal on the bottle. And best part? Rioja wines are a great value for everyday occasions. Most are priced right around $15! #winning
And these croquettes. I think I’m in love. Obviously because they involve corn, but it’s so much more than that. I’m a big fan of elotes, or mexican street corn. The corn is charred on the grill. It’s cheesy and creamy. And it packs a flavor punch that does an instant flavor party in my mouth.
If I can be completely honest, I had no idea what kind of tapas I was going to make right up to the point I was driving home with my wine. I was a blank slate. A tabula rasa.
But then it came to me. A glorious vision. My heart raced. My palms got sweaty. What if we turn mexican street corn into handheld croquettes?! Uhm, yes, that needed to happen. And happen they did.
Just a little warning. These croquettes are mighty fragile. It’s really important to freeze them right before frying so that way they don’t completely fall apart while cooking. And when ready to fry, gently lower the fritters in the oil and don’t try wiggling them around… they don’t like that and will crumble. After turning golden brown and crispy, quickly and carefully transfer to a paper-towel lined plate and as they cool, the fritters will set up nicely for you. And then you can devour like crazy 😉
Mexican Street Corn Croquettes
- Total Time: 2 hours 30 minutes
- Yield: About 25 Croquettes 1x
- 6 ears corn, husks and silk removed
- Canola oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup finely grated cotija cheese
- 2 eggs, slighten beaten
- 2 cups panko breadcrumbs
- Kosher salt
- Freshly ground pepper
- Chili-Lime Crema (recipe below)
- Cilantro, chopped, for garnish
- Cotija cheese, grated, for garnish
for the Chili-Lime Crema
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/2 – 1 tablespoon sambal chili sauce
- 1/2 lime, juiced
- Pinch Kosher salt
- Pinch sugar
- Pinch garlic powder
- Preheat your grill to high. Very lightly brush corn with canola oil and sprinkle with Kosher salt. When grill is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes (or longer depending upon how hot your grill is). Remove corn from grill and let cool. Cut kernels off cob and reserve. Discard cobs.
- Heat butter in a medium skillet over medium/medium-low heat. Once fully melted, add flour and cook, stirring constantly, for about 1 minute (just long enough for the raw flour taste to cook off).
- While stirring constantly, slowly add in milk to incorporate. Continue to stir until no lumps remain. Raise heat to medium and cook until mixture thickens and easily coats the back of a spoon, about 3-4 minutes.
- Remove from heat, stir in corn kernels, 1/3 cup cotija cheese, and the slightly beaten egg. The residual heat will gently cook the egg. Season with Kosher salt and freshly ground pepper.
- Let cool completely, then place in refrigerator for at least 1 hour up to overnight.
- When ready to cook, remove corn mixture from fridge. Pour panko into a small bowl and season with Kosher salt and freshly ground pepper. Shape corn mixture into heaping tablespoon sized balls and coat completely in the panko breadcrumbs. Place on a wax-paper lined baking tray.
- Freeze croquettes for about 1 hour to allow them to solidify before frying.
- Heat enough canola oil in a small saucepan or frypan over medium heat (or use a deep fryer) to completely cover the croquettes. Once hot (you’ll know it’s hot enough when the panko starts sizzling once it hits the oil), gently lower croquettes, a couple at a time, into the oil and fry until golden brown and crispy on all sides, about 1 to 2 minutes.
- Carefully and gently remove croquettes with a slotted spoon to a paper towel lined plate to briefly drain and cool, sprinkle with Kosher salt, and serve immediately with Chili-Lime Crema and garnished with cilantro and cotija cheese.
for the Chili-Lime Crema
- In a small bowl, combine mayonnaise, sour cream, 1/2 tablespoon sambal chili sauce, lime juice, salt, sugar, and garlic powder. Taste and adjust seasonings as desired, adding in more sambal chili sauce if you want it spicier.
Just a little warning. These croquettes are mighty fragile. It’s really important to freeze them right before frying so that way they don’t completely fall apart while cooking. And when ready to fry in batches, take out just what you are ready to cook and gently lower the fritters in the oil and don’t try wiggling them around… they don’t like that and will crumble. After turning golden brown and crispy, quickly and carefully transfer to a paper-towel lined plate and as they cool, the fritters will set up nicely for you. And then you can devour like crazy 😉
- Prep Time: 2 hours
- Cook Time: 30 mins
Stay connected to your favorite wine region by joining the Rioja Wine mailing list. It’s fast and simple! Just click on the banner above and fill out the form. You’ll automatically be entered for a chance to win a festive wine dinner. Good luck!
Bri | Bites of Bri
Haha, devour like crazy? Ummm, YES! So glad that you got inspired on the way home 🙂
Hahaha devouring is a must in my house!
Can these be cooked in an air fryer instead?
I’ve never tried them in an air fryer so I’m not sure… if you try them let me know!
I love tapas. I remember when I was in Barcelona, my Spanish friends would took me a tapas bars where we would just sit for hours outside drinking and nibbling tapas non-stop…good times!
Loving these croquettes David especially if served with a glass of that rose’ wine 🙂
Man, I’m jealous of trip to Barcelona! Sounds amazing! But don’t confuse me with that Belgian-loving soccer fan David. That’s an insult haha
Chris I am DROOLING over here!!! these look serious incredible, and I love that you are shouting out my precious rose!!! Totally pinning this baby, I need it!
Hahaha I know how you and wine get along Christine 🙂
Um, yes please. These look deeeeelicious!! You know, I learned only recently that my brother doesn’t really like corn…how can you not like corn?! (Clearly, I won’t be wasting any of these on him!)
How do you not like corn?! I don’t get it. That’s not even registering in my brain hahaha
These look AMAZING, Chris! I’m all about corn too and can safely say I’ve never eaten it in croquettes before. I think it’s about time! Love the crema drizzled on top, too!
Thanks Alyssa! There’s nothing better in summer than some good corn!
Olivia - Primavera Kitchen
OGM These look DIVINE! I love croquettes and your looks so DELICIOUS!!! Pinned!
A match made in flavor heaven indeed! These look delicious!
Thanks so much Natalie 🙂
Hubs and I adore tapas. I can devour that entire plate of these yummies
Aren’t tapas the best Kathy?! I so agree!
Oh my word, I need these croquettes in my life. Mexican street corn is totally one of my summer obsessions and I love that you made a mini fried version! Gah. I wish I could eat them this very second. Pinning!!
Thanks so much Beth! I know, street corn is an obsession of mine too… I wonder if there is a support group for that!
Do you know if you can freeze these to pull out for a later time?
I think you could freeze them before frying absolutely!
They look delicious Chris! Gotta give these a try!
Oh man I love corn too! Especially this time of the year! These look insanely delicious … and with that crema!!
YES! Fellow corn lovers unite!
Pinned! My husband will be the happiest man alive if I make these. He’s a corn-a-holic! Looks amazing and beautiful photos as always.
Hahaha glad to know there are fellow corn-a-holics out there!
These look incredible – nothing like the sweetness of corn during the summer! Tapas + wine = heaven 🙂
I love croquettes – I have had potato croquettes (they are crazy for them in Belgium!) but corn croquettes!?! What an ingenius idea! Tapas and ‘share food’ type meals are my fav. type of meals! I too love the variety and social aspect of these delicious long and drawn out meals with lots of wine, friends and good eats! I can’t wait to try these corn croquettes because they honestly look amazing! Pinned!
I agree… long drawn out meals with friends and wine are the best!
These croquettes look super good! Love the idea of using corn, so delicious and sweet!
Thanks Jess 🙂
Katie | Healthy Seasonal Recipe
I am a rose lover myself so this sounds like a great combination to me. Love your idea to use Mexican street corn as inspiration for fritters.
Thanks Katie. I love rose in the summer. It’s so refreshing!
Alice // Hip Foodie Mom
I love small plates, appetizers, tapas, whatever you want to call them. . love love love these Mexican street corn croquettes!! just beautiful and look sooo good! and I will look into the Rioja Wine!!
Thanks so much Alice!
I love tapas-style dining, too. And with rosado? Si, por favor!
Hahaha bueno, muy bueno!
Oh my goodness, am I invited to your afternoon with rosado and these gorgeous-looking little fritters? The lime crema sounds fabulous. I just read a blog post where the blogger described corn with lime, salt and paprika that you can buy on the street in India, so lime is obviously a good choice (millions of Indians can’t be wrong!)
Hahaha you can come over whenever you want. We are just a (few) oceans apart!
A match made in heaven indeed! These croquettes look so tempting. I wish I had a few in front of me now! Thank you for sharing!
Me too, Monet. Me too!
I am also hashtag obsessed with corn. These looks crispy and addicting, Chris!
Haha thanks Sarah!
Chris, these look amazing! I am a HUGE fan of tapas also – so any time I can add another recipe, is great with me!
Yay for fellow tapas lovers!
Consuelo - Honey & Figs
Oh Chris, you’d love it here in Spain, where quality wine is soooo cheap and croquettes (or croquetas) happen for dinner every so often! 😉 Your version looks absolutely incredible! I love the mexican flare!
I know… I really REALLY want to get to Spain sooner than later!
These look phenomenal! Love all the flavors, and I can bet they taste just as good as they look. Pinned!
Thanks so much Rachel!
I love croquettes and now I’m craving these! Love the flavor combinations here!
Gorgeous shot too!
Hashtag Pinned 😉
Thanks so much Lyuba! Hashtag grateful!
These croquettes look like a thing of beauty and quite on the extra delicious side! Hardest part would be stop eating… 🙂
That’s my biggest problem Pamela… the stopping part.
Tammy Renea (San Pasqual's Kitchen)
Isn’t it crazy how Spain sinks down into your bones once you’ve been there. I love tapas style dining and these beauties are a must for my next summer get together. The photos are incredible. I’m so glad I stumble upon your blog.
Thanks so much Tammy! I am in love with tapas… could eat them every day!
wow chris this truly looks heavenly! would be so great to make for guests too!
Except your guests may never leave after making this for them… be forewarned lol
Haha we are totally corn obsessed and would devour these like crazy too! They look all kinds of amazing and with that chili-lime crema? Holy tapas!
Hahaha holy tapas indeed! Glad you have a corn obsessed house too! They are the best type of houses 🙂
These are some of the best croquettes I’ve ever seen — I love all that corn! I could live on small plates and tapas alone, especially one like this!
I’m with you Marcie… I could totally live on small plates and tapas too!
The Hungry Mum
OK, I *need* a plate of these right now. I too am a tapas fan from waaaaay back. A vino, some friends & a plate or two of something small & yum = happiness.
You just took two of my favorite things (croquettes + elote) and turned them into one! YUM!
Danielle | Krafted Koch
These stopped me in my tracks! I am drooling over here at the fabulous combination of Mexican street corn and croquettes. I want to go home and make them right now. Brilliant!
Thanks so much Danielle! Can you tell my wife that I’m brilliant… she seems to disagree hahaha
Wondering what binds the corqueta together so it doesn’t fall apart during frying? I’m worried to try these and have a huge mess and waste of product on my hands
You’re 100% correct, these can be prone to falling apart during frying. Here’s what I wrote in the body of the post that helped me when making these:
“These croquettes are mighty fragile. It’s really important to freeze them right before frying so that way they don’t completely fall apart while cooking. And when ready to fry, gently lower the fritters in the oil and don’t try wiggling them around… they don’t like that and will crumble. After turning golden brown and crispy, quickly and carefully transfer to a paper-towel lined plate and as they cool, the fritters will set up nicely for you.”
Ummm, can someone (who actually made them) comment on this post? To say they look amazing doesn’t tell me anything…yeah, I agree, they look great, looking for actual tips from people who ACTUALLY made them. Thanks
I agree with Kim, has anyone made these yet? Besides the author ha ha.