Baked Sweet Corn Croquettes Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

Steps:

• Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture., Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.

Steps:

• Mix, sugar, salt, flour, milk and eggs.
• Add corn.
• Stir in Butter.
• Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.

Steps:

• Heat 1 tablespoon of oil in a pan. Add onion and sauté till transluscent. Add refined flour and roast for two minutes.
• Add milk gradually and cook stirring continuously for two minutes.
• Add crushed corn, salt, pepper power, nutmeg power and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool.
• Then add boiled rice, chopped coriander leaves, fresh red chillies and adjust salt and mix.
• Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.