Best Baked Sweet Corn Croquettes Recipes

SUNNY'S EASY BAKED SWEET CORN

Sunny's Easy Baked Sweet Corn image

Provided by Sunny Anderson

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
One 15.25-ounce can whole kernel sweet corn, drained
One 14.75-ounce can cream-style sweet corn
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
2 tablespoons maple syrup
1/8 teaspoon red chile flakes
2 cloves garlic, grated on a rasp or finely minced
2 scallions, white and green parts, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar
1 1/2 cups shredded mozzarella
3 large eggs, beaten

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.

BAKED SWEET CORN CROQUETTES

Baked Sweet Corn Croquettes image

These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. -Karen Kuebler, Dallas, Texas

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 10

Ingredients

3 cups fresh corn, divided
1 cup cornmeal
1 cup 2% milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon, optional
4 ounces cream cheese, softened
1/4 cup butter, softened
2 large eggs, room temperature
3 cups shredded cheddar cheese
Sour cream and minced chives

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.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 50mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SWEET BAKED CORN

Sweet Baked Corn image

This recipe was given to me by a neighbor, Pat Dunaway when we lived in Colorado many years ago. Whenever we had a cul-de-sac BBQ, which was several times a year, she didn't dare come without bringing it. It was loved by all. It is very simple to make.

Provided by CarrolJ

Categories Corn

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups frozen whole kernel corn (rinsed and drained well)
1/4 cup granulated sugar
2 slightly beaten eggs
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons melted butter
1 1/2 cups whole milk
2 tablespoons flour

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.

SWEETCORN CROQUETTES

Sweetcorn Croquettes image

Make and share this Sweetcorn Croquettes recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sweet corn (crushed)
1 tablespoon oil
to deep frying oil
1 medium sized onion (chopped)
2 tablespoons refined flour (maida)
1 cup skim milk
salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup rice (boiled)
2 tablespoons fresh coriander leaves (chopped)
2 fresh red chilies (crushed)
1 1/2 cups vermicelli (crushed)

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.

Nutrition Facts : Calories 149.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.6, Sodium 22.9, Carbohydrate 28.6, Fiber 1.3, Sugar 1.8, Protein 4