Mexican Couscous & Corn Croquettes

This recipe hits all the right notes: sweet, spicy, salty and addictive. Just add beer and great friends.

• 4 ears of husked corn, grilled
• 1 1/2 cups leftover couscous
• 1 roasted red pepper, chopped
• 1 hot red pepper, seeded and chopped
• 1 cup plain yogourt mixed with 1 tsp chili sauce
• 1 tbsp olive oil
• 1 egg, beaten
• 1 cup Cotija cheese, grated or crumbled
• 1/4 cup chopped cilantro
• 1 tsp salt and freshly cracked pepper
• 2 cups panko crumbs, seasoned with salt and pepper
• Grapeseed oil, for frying

INSTRUCTIONS

1. Remove the kernels from the grilled corn, and place them in a large bowl.
2. Add the couscous, roasted peppers, hot peppers, yogourt, olive oil, beaten egg, Cotija cheese, cilantro, salt and pepper.
3. Mix, and place in the fridge to chill for 1 hour.
4. Roll the chilled mixture into croquettes, and roll them in the seasoned panko crumbs.
5. Heat 1 inch of grapeseed oil in a large frying pan over medium-high heat.
6. Fry the croquettes on each side until golden brown (use a mesh splatter screen to keep the oil from spitting).
7. Remove to a platter, garnish with yogourt and chili sauce and serve with lime wedges.   t8n