Brazilian Cheese and Corn Coxinha

Cuisine

Brazilian

Servings

4

Total time

1 hr 10 min

Prep

35 min

Cook

35 min

Difficulty

hard

Ingredients

• 2 Cup All-purpose flour - 2 (cups)
• 1 Cup Frozen corn kernels, thawed - 1 (cup), thawed
• 0.5 Cup Yellow onion, finely diced - 1/2 (cup), finely diced
• 4 Ounce Cabot Sharp Cheddar Cheese, shredded - 4 (ounces), shredded
• 2 Cup Whole milk - 2 (cups)
• 3 Tablespoon Unsalted butter - 3 (tablespoons), Divided: 1 tablespoon for the filling and 2 tablespoons for the dough.
• 1.25 Teaspoon Kosher salt - 1 1/4 (teaspoons), Divided: 1/4 teaspoon for the filling and 1 teaspoon for the dough.
• 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)
• 2 Each Large eggs, beaten - 2 (count), beaten
• 2 Cup Plain panko bread crumbs - 2 (cups)
• 6 Cup Vegetable oil - 6 (cups), For deep-frying.

Instructions

1. Prep ingredients and pans

   1. *Thaw the corn*, *finely dice the yellow onion*, shred the Cabot Sharp Cheddar Cheese, beat the eggs, and line one sheet pan with parchment paper for the breaded uncooked coxinhas. Set a clean wire rack over a separate sheet pan for draining the fried coxinhas.

2. Cook the corn filling base

   2. Melt 1 tablespoon butter in a skillet over medium heat; add the onion and cook until *soft and translucent*, about *4 minutes*. Stir in the corn, 1/4 teaspoon salt, and pepper, then cook until *hot and slightly dry*, about *3 minutes*.

3. Finish the cheese filling

   3. Transfer the corn mixture to a bowl and let it cool for *5 minutes*. Fold in the *Cabot Sharp Cheddar Cheese* until the filling is evenly mixed.

4. Cook the dough

   4. In a saucepan, combine the milk, remaining 2 tablespoons butter, and remaining 1 teaspoon salt; bring to a *gentle simmer*. Add the all-purpose flour all at once and stir hard until a *smooth wheat-flour dough* forms and pulls from the pan, about *2 to 3 minutes*.

5. Cool and portion the dough

   5. Transfer the dough to a clean surface and cool until *warm enough to handle*. Knead for *1 to 2 minutes* until smooth, then divide into 16 equal pieces.

6. Shape the coxinhas

   6. Flatten one dough piece into a small disk, spoon about 2 tablespoons filling into the center, and *pinch the dough closed*. Shape it into a *coxinha teardrop* with a rounded base and pointed top; repeat with the remaining dough and filling.

7. Bread the coxinhas

   7. Dip each coxinha in the beaten eggs, then coat with panko, pressing so the crumbs *adhere evenly*. Place the breaded uncooked coxinhas on the parchment-lined sheet pan while the oil heats.

8. Deep-fry the coxinhas

   8. Pour vegetable oil into the deep pot or Dutch oven and heat to *350°F*. Fry 4 coxinhas at a time until *deep golden brown*, about *3 to 4 minutes*, keeping the oil between *340°F and 360°F*.

9. Drain and serve

   9. Transfer fried coxinhas to the clean wire rack and let them drain for *5 minutes*. Serve while the crust is *crisp* and the cheese filling is *melted*.