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1
First, make your bechamel. In a medium stockpot, heat the butter over medium heat. Once it is melted, add the flour and stir with a wooden spoon for 3-5 minutes until the roux darkens slightly. Add the milk, whisking away any lumps. Add the bay leaf and let the mixture simmer over medium to medium low heat being careful not to let the milk on the bottom of the pot burn. Stir with a wooden spoon until the mixture has thickened - about 6-8 minutes. Season to taste with salt and pepper. Remove from heat and let cool.
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2
In a large skillet, brown the bacon. Remove the bacon when it is crisp.
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3
Add the shallot to the bacon drippings (you may need to add olive oil or butter if you bacon is particularly lean) and sautee for 3-5 minutes until tender but not brown.
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4
Add the corn kernels and garlic. Cook until the kernels are tender but not soft (will depend on the starchiness of your corn) about 5 -8 more minutes.
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5
In a food processor - add one third of the cooked corn mix and puree. Mix the puree into the bechamel from step one, add the lime zest and juice and manchego. Fold in the bacon and whole corn kernels. Season to taste with salt and pepper.
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6
Spread the mixture in a 9 by 13 baking dish, cover, and place in your refrigerator for at least 2 to 3 hours or until your mixture is quite solid.
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7
Using a spoon, scrape up the filling from the baking dish and make little croquettes or little balls - about 3/4 inch in diameter. You don't want them too big - just one bite.
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8
Take each corquette and dip it into the beaten egg and then dredge in panko. Now you are ready for frying.
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9
In a deep pot, heat the oil to 330 degrees. Cook the croquettes quickly and allow each to brown on all sides. Drain and serve immediately.
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10
Serve with Old Bay Aioli and plenty of lemon wedges for squeezing over top.
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11
Blend all of the ingredients together and let sit for 30 mins to let the flavors bloom. Serve with
