Cut the corn kernels off the cob and mince the onion.

Chop the peeled shrimp roughly.

Heat olive oil in a pan, sauté the corn and onion over medium heat until the onion softens. Add shrimp and sake, cook briefly, season with salt and pepper, then set aside.

Wipe the pan clean, melt butter over low heat, add flour and mix. Gradually add milk while stirring over medium heat until thickened. Season with salt and mix in the sautéed ingredients.

Transfer the mixture to a tray lined with plastic wrap, let it cool, then refrigerate until firm enough to shape.

Divide the mixture into 6 portions, shape into croquettes, and coat with flour, beaten egg, and breadcrumbs.

Heat salad oil to 170°C, fry the croquettes until golden brown.