Corn and Hatch Green Chile Croquettes
Ingredients:
6 ears corn, husks and silk removed
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
canola oil
2 Tbsp. butter
1 cup milk
1/2 cup cotija cheese
2 eggs, beaten
2 cups panko breadcrumbs
salt and pepper to taste
cilantro for garnish
cotija cheese, grated, for garnish
Chili Lime Crema
1/4 cup mayo
1/3 cup sour cream
1 Tbsp. Sriracha
1/2 lime, juiced
1 pinch garlic powder
1 pinch sugar
Directions:
Preheat grill to high. Brush corn lightly with canola oil and season with salt.
When grill is hot, cook until charred in spots, rotating frequently 10-12 minutes
Remove and allow to cool. Cut kernels off the cob and reserve
Heat butter in a medium skillet over medium/high heat.
Once melted, add flour and cook, stirring constantly for about 1 minute
While stirring, add milk slowly to incorporate. Continue to stir until no lumps remain
Raise heat to medium and cook until mixture is thickened and coats the back of a spoon
Remove from heat, stir in corn, 1/3 cup of cotija cheese, and egg. Season with salt and pepper
Cool completely and refrigerate at least 1 hour
When ready to cook, pour panko into a small bowl and season with salt and pepper
Shape corn mixture into heaping tablespoon sized balls and coat completely in breadcrumbs
Place on a paper lined baking tray and freeze 1 hour before frying
Heat enough oil in a frying pan to cover the croquettes.
Once hot, lower croquettes into the oil and fry until golden brown and crispy on all side, 1-2 minutes
Carefully remove croquettes with a slotted spoon to a paper towel lined plate to drain and cool
Serve with the chili lime crema and garnish with cilantro and cotija cheese
For the chili lime crema, add all ingredients to a bowl and stir to combine
Click here for Santa Fe Ole Roasted Hatch Green Chile
6 ears corn, husks and silk removed
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
canola oil
2 Tbsp. butter
1 cup milk
1/2 cup cotija cheese
2 eggs, beaten
2 cups panko breadcrumbs
salt and pepper to taste
cilantro for garnish
cotija cheese, grated, for garnish
Chili Lime Crema
1/4 cup mayo
1/3 cup sour cream
1 Tbsp. Sriracha
1/2 lime, juiced
1 pinch garlic powder
1 pinch sugar
Directions:
Preheat grill to high. Brush corn lightly with canola oil and season with salt.
When grill is hot, cook until charred in spots, rotating frequently 10-12 minutes
Remove and allow to cool. Cut kernels off the cob and reserve
Heat butter in a medium skillet over medium/high heat.
Once melted, add flour and cook, stirring constantly for about 1 minute
While stirring, add milk slowly to incorporate. Continue to stir until no lumps remain
Raise heat to medium and cook until mixture is thickened and coats the back of a spoon
Remove from heat, stir in corn, 1/3 cup of cotija cheese, and egg. Season with salt and pepper
Cool completely and refrigerate at least 1 hour
When ready to cook, pour panko into a small bowl and season with salt and pepper
Shape corn mixture into heaping tablespoon sized balls and coat completely in breadcrumbs
Place on a paper lined baking tray and freeze 1 hour before frying
Heat enough oil in a frying pan to cover the croquettes.
Once hot, lower croquettes into the oil and fry until golden brown and crispy on all side, 1-2 minutes
Carefully remove croquettes with a slotted spoon to a paper towel lined plate to drain and cool
Serve with the chili lime crema and garnish with cilantro and cotija cheese
For the chili lime crema, add all ingredients to a bowl and stir to combine
Click here for Santa Fe Ole Roasted Hatch Green Chile
