Chef's Recipes

Scorched corn, Manchego and jalapeño croquettes with green Tabasco aïoli

Australian Gourmet Traveller recipe for scorched corn, Manchego and jalapeño croquettes with green Tabasco aïoli.

  • 15 mins preparation
  • 1 hr 5 mins cooking plus setting
  • Serves 5
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Scorched corn, Manchego and jalapeño croquettes with green Tabasco aïoli
"The Spanish corn croquettes at Bivouac would be perfect at my drinks party. Would you print the recipe?"
Prudence Salvaggi, Highgate, WA
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  • 5 corn cobs, husks and silk removed
  • 120 gm butter, coarsely chopped
  • 120 gm plain flour
  • 70 gm drained canned pickled jalapeños, finely chopped
  • 2 tbsp finely chopped coriander
  • 1 dried chipotle chilli, finely chopped
  • 200 gm Manchego, finely grated
  • 65 gm chèvre, coarsely chopped
  • 120 gm (2 cups) panko crumbs
  • 2 eggs, lightly beaten
  • 300 gm (2 cups) plain flour
  • For deep-frying: vegetable oil
Tabasco aïoli
  • 1 tbsp green Tabasco
  • 75 gm aïoli


  • 1
    For corn stock, boil 3 corn cobs in 1.5 litres water in a large saucepan over high heat until corn is tender (10 minutes). Reduce heat and simmer until water is infused with flavour (30 minutes). Strain (discard cobs) and measure 1 litre stock (add hot water if necessary).
  • 2
    Meanwhile, scorch remaining corn cobs over a naked flame until kernels are blackened (6-8 minutes), cut kernels from cobs and set aside.
  • 3
    Melt butter in a saucepan over medium heat, add flour and stir continuously until smooth (2-4 minutes). Cook for another 2 minutes to cook out flour. Add 250ml corn stock, beating with a wooden spoon to incorporate, and cook until thickened (8-10 minutes). Repeat until all stock is incorporated. Reduce heat to low, add corn, jalapeño, coriander and chilli, then remove from heat and stir in cheeses. Pour into a 20cm x 30cm baking dish lined with baking paper, smooth top and refrigerate until set (overnight).
  • 4
    Turn mixture out onto a board and cut into 3cm x 8cm pieces (makes about 10). Place panko crumbs, flour and egg in separate bowls and dip croquettes, one at a time, in flour, then egg and then panko, shaking off excess in between.
  • 5
    Heat vegetable oil in a large saucepan over high heat to 180C. Deep-fry croquettes in batches, turning occasionally, until golden (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and scatter with sea salt.
  • 6
    For Tabasco aïoli, stir Tabasco into aïoli and serve with hot croquettes.


Note Begin a day ahead to set the croquette mixture.