Easy Baked Corn Croquettes
These Easy Baked Corn Croquettes are a must in the summer! They're crisp and golden on the outside, warm and soft on the inside and packed full of flavor. Perfect side dish to any meal.
Prep Time 10 minutes
Cook Time 15 minutes
cooling time 1 hour
Total Time 25 minutes
Servings 12 croquettes
- 2 tablespoons butter
- 2 tablespoons of all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- 2 cups corn kernels
- 1 tablespoon cornstarch (if you don't have food restriction you can use an egg, lightly beaten)
- ½ cup Cotija cheese, grated + more to serve
- 1 ½ cup panko
- Oil in spray
- Chopped cilantro
Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk, stirring constantly to avoid forming lumps. Continue cooking until the mixture thickens, about 3-4 minutes. Season with salt and pepper to taste.
If you are not using egg: Add the corn kernels; mix until they're incorporated. Remove from the heat. Add the cornstarch and cheese; continue mixing for 2 minutes. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact.
If you are using egg: Add the corn kernels; mix until they're incorporated. Remove from the heat and let it cool slightly. Add egg and cheese; continue mixing for 2 minutes. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact.
Heat the oven to 450º F. Cover a baking sheet with parchment paper.
Using your hands, form the disks. Cover with panko on all sides and place in the prepared baking sheet. Spray with oil.
Place in the oven for 10-15 minutes or until are golden.
Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.
I used Cotija cheese, but you can also use crumbled queso fresco or feta.
Make ahead: Make these as instructed and place them on a baking sheet. Cover them with plastic wrap and refrigerate them until ready to bake.
How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
Reheat: Place them on a baking sheet lined with parchment paper and bake them at 400º F for about 8- 10 minutes or until heated through.
Looking for more corn recipes?
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 83mg | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.6mg