Best 6 Baked Sweet Corn Croquettes Recipes

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Baked sweet corn croquettes are a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, cheesy or spicy, there is a baked sweet corn croquette recipe out there for you. So get ready to explore the world of baked sweet corn croquettes and find your new favorite recipe!

Here are our top 6 tried and tested recipes!

SUNNY'S EASY BAKED SWEET CORN



Sunny's Easy Baked Sweet Corn image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

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

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 CORN CAKES



Sweet Corn Cakes image

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Provided by SUE202

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen corn kernels, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  • Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  • Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g

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

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.

SWEET CORN CASSEROLE



Sweet Corn Casserole image

This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays.

Provided by EARTHLYCHARM

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 6

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 cup sugar
1 egg
¼ cup butter, melted and divided
2 sleeves buttery round crackers (such as Ritz®), crushed and divided

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
  • Bake in preheated oven until beginning to brown, 25 to 30 minutes.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 83.4 g, Cholesterol 47.6 mg, Fat 19.9 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 847.7 mg, Sugar 40.4 g

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

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

Tips:

  • Choose the right corn. Fresh corn on the cob is best, but frozen corn kernels can also be used. If using frozen corn, thaw it before using.
  • Use a food processor to get a smooth batter. This will help the croquettes hold together better.
  • Be careful not to overmix the batter. Overmixing will make the croquettes tough.
  • Heat the oil to the correct temperature before frying the croquettes. The oil should be hot enough to fry the croquettes quickly, but not so hot that they burn.
  • Drain the croquettes on paper towels after frying. This will help remove excess oil.

Conclusion:

Baked sweet corn croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that will leave your taste buds wanting more. So next time you're looking for a new and exciting recipe, give baked sweet corn croquettes a try. You won't be disappointed!

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