Entertaining

How do I make it?

1. Line a 20 x 30-centimetre dish with baking paper and set aside.
2. Bring 1 ½ litres water to the boil in a large saucepan. Add 3 corn cobs and cook for 10 minutes, then reduce heat to a simmer and cook for a further 20 minutes. Strain and reserve 1 litre of the cooking liquid. Discard corn cobs.
3. Cut kernels from remaining 3 corn cobs and set aside.
4. Melt butter in a saucepan over medium heat. Add flour and cook, stirring continuously until smooth, then add 250 mL corn liquid and cook, stirring, until the liquid thickens. Repeat with remaining liquid, then reduce heat to low. Add corn kernels, pickled jalapenos, parsley, and red chilli and stir well. Remove from heat and add Manchego and goat’s cheese and stir to combine. Pour mixture into prepared baking dish, spreading evenly. Refrigerate until firm, but still workable, about 3 hours.
5. Use a dessertspoon to scoop mixture out and work into balls (about golf ball size) with your hands.
6. Add breadcrumbs, flour, and egg to separate bowls and dip balls, one at a time, into flour first, then egg, then breadcrumbs.
7. Heat oil in a large saucepan over high heat to 180C. Fry balls in batches until golden brown, then drain on paper towel. Sprinkle with salt and serve hot.

TOP TIPS

• The corn cobs cooked in the liquid will be very tender, bordering on mushy, but you can use them for salsa, risotto, in cornbread, quiches, or stews, so they are not wasted.
• Lightly flour your hands when rolling the balls to stop the mixture sticking to your hands.
• Quickly fry corn husks in oil to create a garnish for the croquettes.