Elotes Croquette with Cilantro Mayo Sauce


Another two of my favorite things smashed together. Corn has always been a good compliment with potato and with the combination of authentic Mexican Elotes flavors and the crispiness of the croquette, this sure will be a hit snack for your family. I also try using an air fryer for a better option and turned out great, just spray the croquettes with oil and voila! They are as crispy as you would deep fry them.

Elotes Croquette with Cilantro Lime Sauce

will make 12 croquettes

Cilantro Lime Sauce

1/2 cup Mayonnaise

1/4 Cup Sour Cream

1/4 Cup Lime Juice

1/4 Cup Cilantro, Finely Chopped

Salt & Pepper to taste


2 large Russet Potatoes, boiled

1 & 1/2 Cup Roasted Corn Kernel (The frozen Trader Joe ones are the best)

1/4 Cup Green Onion, Chopped

1/3 Cup Cilantro, Chopped

2 Tsp Lime Zest

1/2 Cup Cotija Cheese

1/4 Cup Sour Cream

2 Egg Yolk

2 Tbsp Flour

2 Tbsp Onion Powder

Salt & Pepper to taste

2 Cups Flour

2 Cups Panko Bread Crumbs

2 Eggs, Beaten

Vegetable oil for frying

*Extra chopped cilantro, green onion & Cotija Cheese for serving



  1. Combine all the ingredients for Cilantro Lime Sauce and refrigerate.
  2. Combine all the ingredients for the croquette.
  3. Use a 1/4 measuring cup to measure each croquette. Shape the croquette (however you would like ;D) and dredge it first with flour, egg and panic bread crumbs, shaking off any excess with each step.
  4. Repeat until you are out of the croquette mixture and refrigerate them for at least 20 minutes before frying.
  5. In a sauté pan, heat about 2 cups of oil. Fry the croquette until golden brown.
  6. Serve with the cilantro lime sauce, cilantro, green onions & more cotija cheese.
  7. Enjoy =D


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