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Mexican corn croquettes
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 631
  • Fat about 42g
  • Carbohydrates about 53g
  • Protein about 8g
This is needed
This is needed for 4 people
Corn
  • 2 corn cobs, leaves and fibres removed from the corn cobs
  • salted water, boiling
Croquette mixture
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 1 tsp ground coriander seeds
  • 1 tsp dried thyme
  • 1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
  • 3.5 dl water
  • 1 tsp salt
  • 50 g Maizena cornflour
  • 100 g medium-fine polenta
  • 30 g butter
  • 1 fresh egg yolks
To shape
  • 60 g panko breadcrumbs or regular breadcrumbs
  • oil, for deep-frying
Creamy sauce
  • 100 g sour single cream
  • 1 lime, rinsed with hot water, dabbed dry, grated zest and juice
  • 1 tbsp mayonnaise
  • 0.25 tsp garlic powder
  • 0.25 bunch coriander, torn into pieces
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Corn
Cook the corn cobs in boiling salted water for approx. 10 mins, drain. Remove the corn kernels from the cobs using a sharp knife.
Croquette mixture
Heat the oil in a pan. Sweat the onion and garlic for approx. 7 mins. Add the spices and cook for a further 1 min. Pour in the water, bring to the boil, season with salt. Stir in the polenta. Reduce the heat, simmer for approx. 6 mins. over a low heat, stirring to form a thick paste, allow to cool slightly. Mix in the cornflour, butter and egg yolk with the reserved corn kernels, leave to cool.
To shape
Using your hands, shape the mixture into approx. 30 nut-sized balls. Empty the breadcrumbs onto a plate. Toss the balls in the breadcrumbs, press down firmly. Fill a pot to 1/3 with oil and heat it to approx. 175°C. Lower the croquettes into the oil in batches using a slotted spoon, fry for approx. 3 mins. all over. Remove, drain on kitchen paper and keep warm.
Creamy sauce
Mix the sour single cream with all the other ingredients up to and including the salt. Drizzle the sauce over the warm croquettes, garnish with the coriander.