Here in Maryland we have phenomenal Silver Queen Corn from our Eastern Shore. It graces our table at least once a week during the summer. All winter long I find myself longing for that quintessentially summer sweet flavor - corn. This recipe is sort of a cross between a croquette and a fritter. I used a base of bechamel but at least half of the filling is the beautiful corn puree. This gives the croquette and almost melt in your mouth texture as the puree warms up and softens. The creamy filling is balanced against the very crispy exterior. Some of the corn is left whole to give you that nice plump bite of corn amidst the sweet, creamy filing. Lime zest gives it a bit of brightness and manchego cheese ups the umami flavors. Served with Old Bay aioli - this is a Chesapeake summer treat. —meganvt01
6-8 as an appetizer
Crispy Corn Croquettes
all purpose flour
ears of corn, kernels cut off the cob
slices applewood bacon finely chopped (or your favorite bacon)
shallot, finely chopped (or use sweet onion)
cloves garlic, minced
limes, zested and juiced
manchego cheese, granted
panko bread crumbs (or you can use crushed saltines)
lemons - cut into wedges for serving.
vegetable or peanut oil for frying
salt and pepper to taste
Old Bay Aioli
mayo (I like Helmanns)
Old Bay - you can increase this to taste if you like
First, make your bechamel. In a medium stockpot, heat the butter over medium heat. Once it is melted, add the flour and stir with a wooden spoon for 3-5 minutes until the roux darkens slightly. Add the milk, whisking away any lumps. Add the bay leaf and let the mixture simmer over medium to medium low heat being careful not to let the milk on the bottom of the pot burn. Stir with a wooden spoon until the mixture has thickened - about 6-8 minutes. Season to taste with salt and pepper. Remove from heat and let cool.
In a large skillet, brown the bacon. Remove the bacon when it is crisp.
Add the shallot to the bacon drippings (you may need to add olive oil or butter if you bacon is particularly lean) and sautee for 3-5 minutes until tender but not brown.
Add the corn kernels and garlic. Cook until the kernels are tender but not soft (will depend on the starchiness of your corn) about 5 -8 more minutes.
In a food processor - add one third of the cooked corn mix and puree. Mix the puree into the bechamel from step one, add the lime zest and juice and manchego. Fold in the bacon and whole corn kernels. Season to taste with salt and pepper.
Spread the mixture in a 9 by 13 baking dish, cover, and place in your refrigerator for at least 2 to 3 hours or until your mixture is quite solid.
Using a spoon, scrape up the filling from the baking dish and make little croquettes or little balls - about 3/4 inch in diameter. You don't want them too big - just one bite.
Take each corquette and dip it into the beaten egg and then dredge in panko. Now you are ready for frying.
In a deep pot, heat the oil to 330 degrees. Cook the croquettes quickly and allow each to brown on all sides. Drain and serve immediately.
Serve with Old Bay Aioli and plenty of lemon wedges for squeezing over top.
Old Bay Aioli
Blend all of the ingredients together and let sit for 30 mins to let the flavors bloom. Serve with
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.