Mexican Couscous & Corn Croquettes

September, 2019

This recipe hits all the right notes: sweet, spicy, salty and addictive. Just add beer and great friends.

couscous & corn croquettes on bed of lettuce with lime

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