Here in Maryland we have phenomenal Silver Queen Corn from our Eastern Shore. It graces our table at least once a week during the summer. All winter long I find myself longing for that quintessentially summer sweet flavor - corn. This recipe is sort of a cross between a croquette and a fritter. I used a base of bechamel but at least half of the filling is the beautiful corn puree. This gives the croquette and almost melt in your mouth texture as the puree warms up and softens. The creamy filling is balanced against the very crispy exterior. Some of the corn is left whole to give you that nice plump bite of corn amidst the sweet, creamy filing. Lime zest gives it a bit of brightness and manchego cheese ups the umami flavors. Served with Old Bay aioli - this is a Chesapeake summer treat.

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