T7X Magazine
Recipes
Mexican Couscous & Corn Croquettes
September, 2019
This recipe hits all the right notes: sweet, spicy, salty and addictive. Just add beer and great friends.
4 ears of husked corn, grilled
1 1/2 cups leftover couscous
1 roasted red pepper, chopped
1 hot red pepper, seeded and chopped
1 cup plain yogourt mixed with 1 tsp chili sauce
1 tbsp olive oil
1 egg, beaten
1 cup Cotija cheese, grated or crumbled
1/4 cup chopped cilantro
1 tsp salt and freshly cracked pepper
2 cups panko crumbs, seasoned with salt and pepper
Grapeseed oil, for frying
Remove the kernels from the grilled corn, and place them in a large bowl. Add the couscous, roasted peppers, hot peppers, yogourt, olive oil, beaten egg, Cotija cheese, cilantro, salt and pepper. Mix, and place in the fridge to chill for 1 hour.
Roll the chilled mixture into croquettes, and roll them in the seasoned panko crumbs. Heat 1 inch of grapeseed oil in a large frying pan over medium-high heat. Fry the croquettes on each side until golden brown (use a mesh splatter screen to keep the oil from spitting). Remove to a platter, garnish with yogourt and chili sauce and serve with lime wedges. t8n
