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 😉
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