Jalapeño and corn croquettes with chipotle mayonnaise

Chipotle mayonnaise

• 250 g grapeseed oil
• 1 garlic clove
• 2 tsp chipotle chillies in adobo sauce
• 2 egg yolks
• 1 tsp Dijon mustard
• 20 g lime juice, (approx. ½ lime)
• 1 pinch sea salt, to taste

Croquettes

• 500 g water
• 5 eggs
• 2 sweet corn cobs (approx. 180 g), husks removed
• 100 g manchego cheese or vintage cheddar cheese, cut into pieces (3 cm)
• 30 g butter
• 30 g oil, plus extra for frying (approx. 250-300 g)
• 30 g brown onion, cut into pieces
• 1 jalapeño chilli, deseeded if preferred and cut into halves, or 2-3 tbsp pickled jalapeño chillies, drained
• 90 g plain flour
• 400 g full cream milk
• ½ tsp sea salt
• 300 g breadcrumbs