Mexican Corn Croquette Tacos

Mexican Corn Croquette Tacos

Original Recipe Serves 12

Prep Time 45 min
Cooking Time 45 min


24 each Mission® 6” Mazina™ Tortilla   
Vegetable oil  As needed 
1 1/2 lbs. Corn kernels, fresh   
3/4 cup Red onion, small dice   
1 1/8 tsp. Smoked paprika   
3/4 tsp. Salt    
1/2 tsp. Pepper   
1/4 tsp. Cayenne   
2 Tbsp. Butter   
2 Tbsp. Flour   
1 1/2 cups Milk    
4 1/2 oz. Cotija cheese, crumbled   
1 1/2 Tbsp. Water   
1 1/2 Tbsp. Corn starch   
Flour  As needed 
Buttermilk   As needed 
Egg  As needed 
3/4 lb. Queso fresco, crumbled   
3/4 lb. Purple cabbage, finely shredded    
1/2 cup Cilantro crema,  see related recipe 
Smoked paprika  As needed 


1.) In a pot with oil over medium-high heat, add corn, onion, smoked paprika, salt, pepper, and cayenne. Cook for 10-12 minutes or until both onions and corn have begun to take on color.

2.) Add butter to the corn mixture and allow to melt before adding flour, stirring so that the flour does not clump and is evenly distributed. Continue to cook for an additional 2 minutes before adding milk, stirring until the mixture has thickened.

3.) Add cotija and allow to melt. Combine the water with corn starch to make a slurry and add to the corn mixture. Continue to cook, stirring, until the mixture has thickened. Remove from heat and cool completely under refrigeration.

4.) Form the corn mixture into 1 oz. balls and bread, using standard breading procedure (mix 1 cup buttermilk to 2 eggs for batter). Place the breaded croquettes on a lined sheet tray and freeze for at least one hour.

5.) To make one taco, fry three croquettes at 350°F for 3-4 minutes or until crisp on the outside and hot in the middle. Place the fried croquettes on a tortilla and top with ½ oz. queso fresco, ½ oz. purple cabbage, and 1 tbsp. crema. Garnish with smoked paprika. Serve immediately, 2 per order.


Cilantro Crema

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