While the old adage asserts that corn should be “knee high by the Fourth of July,” we see fresh sweet corn rolling in much earlier than the phrase might suggest. Farm stands are starting to pop up with the bright yellow ears of husked corn across the state, and we. are. ready. There is something so iconic about the first buttered ear of corn you crunch into on a hot summer day. The sweet bite of fresh sweet corn conjures distant memories of butter-stained t-shirts and dirt-stained knees. Whether you’re in your own backyard or the fair, it’s meant to be enjoyed outdoors. As kids, many of us worked sweltering summer mornings detasseling the cornfields in Southern Michigan. It was hard work for a little money, but it was our own. We were on summer break from school, and we were young, most of us making our own money for the first time. It was Midwestern memory-making at its finest. Watching the height of the corn rise as the summer days drift by is as iconic as the freshly basted corn at the Minnesota State Fair. It’s integral to how many midwesterners think of summer in this region. And, hello? Roasted corn with the smokiness of crumbled bacon? CAN’T RESIST. These croquettes are easy to pull together and will wow your guests with their sweet, salty, savory crunch that embodies summer in every bite. Bonus tip? They’re a great next-day treat for all of your leftover grilled corn. Let’s eat!
Roasted Corn & Bacon Croquettes
1 cob of corn, husks and silk removed, about 1 cup
1 cup flour
1 teaspoon baking powder
2 large eggs
2 tablespoons milk, as needed
1/2 cup crumbled crisp cooked bacon
1/4 cup green onion, thinly sliced
2 tablespoons chopped fresh cilantro or parsley
1 cup grated mild white cheese, such as mozzarella or gouda
Salt and pepper, to taste
2 cups crushed Way Better Snacks Multi Grain Tortilla Chips
oil for frying
Preheat grill. Very lightly brush corn with oil. When grill is hot, place corn directly on grill grate and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes depending upon how hot the grill is. Remove corn from grill and allow to cool. Cut kernels off cob and reserve. Discard cob.
In a large bowl whisk together flour and baking powder. Add the eggs and milk, blending until smooth. Stir in corn kernels, crumbled bacon, green onion and cilantro. Add cheese and mix until evenly distributed.
Pour crushed Way Better Snacks Multi Grain Tortilla Chips onto a small plate. Divide corn mixture into 12 mounds using a 1/4 cup scoop. Coat mixture completely in the tortilla crumbs, shaping into patty.
Heat 3 to 4 tablespoons oil in a skillet. Place 4 croquettes in pan, cooking until underside is golden. Flip croquettes over and cook until golden on each side and cooked through, about 3 minutes total. Drain on a paper towel lined plate and cook remaining croquettes. Season with salt and pepper, to taste.
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