Jalapeño and Corn Croquettes with Chipotle Mayonnaise

Chipotle Mayonnaise

• 250 g grapeseed oil
• 1 garlic clove
• 3 tsp chilli paste (chipotle)
• 2 egg yolks, from large eggs
• 1 tsp Dijon mustard
• 20 g lime juice (approx. ½ lime)
• 1 pinch sea salt, to taste

Croquettes

• 500 g water
• 5 large eggs
• 2 corn on the cob (approx. 180 g)
• 100 g manchego cheese, cut into pieces (3 cm)
  of 100 g vintage Cheddar cheese, cut into pieces (3 cm)
• 30 g unsalted butter
• 30 g olive oil, plus extra for frying (approx. 250 - 300 g)
• 30 g brown onion, cut into pieces
• 1 fresh jalapeño chilli, deseeded if preferred and cut into halves
  of 2 - 3 Tbsp pickled jalapeño chillies, drained
• 90 g plain flour
• 400 g full cream milk
• ½ tsp sea salt
• 300 g breadcrumbs