Easy to make and addictive, these Cheese corn balls are an ideal snack for kids as well as for adults. They are also perfect for parties, potlucks, get-togethers, and a true crowd-pleaser.
Corn Cheese Balls are an all-time favorite snack. They are soft from the inside and crispy from the outside. They are an absolute indulgence during the cold or rainy season.
The best part is you can make a mixture and roll the ball, then store it in the fridge and deep fry within minutes whenever required and enjoy hot.
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My family loves recipes made with corn!! I have shared many corn-based recipes like Corn dip, corn chowder, Corn pasta, corn guacamole, etc.
And today, I am here with another snack recipe made with corn – Cheese corn balls.
About this recipe
Cheese corn balls are a combination of unique flavors of cheese and corn. They are crunchy from the outside but soft and creamy from the inside.
They are made with potatoes, corn, cheese, bell pepper, and some spices. You can either fry the cheese corn balls, bake them as per your wish.
Fried ones are crunchier whereas baked ones are a little bit soft and spongy.
If you are health conscious and don’t prefer deep-fried recipes, you can devour the baked ones as there is no oil content in them.
These corn cheese balls are a perfect delight along with a hot cup of tea.
This can also be served with tomato ketchup, boom boom sauce, Mayo, or green chutney.
Why do I love this Cheese corn balls recipe?
These homemade Cheese Corn Balls are,
- This is one such snack, which is loved by all. Not only kids but adults are also equally fond of them.
- They are cheesy, addictive, easy to make, and perfect for party appetizers.
- You can easily customize the spices according to your liking.
- These are also perfect recipes to make ahead and freezes well.
- Make these super addictive Corn Cheese Balls for your next gathering or party and see them disappear in seconds.
Ingredients required
Corn cheese balls require only a few basic pantry ingredients.
- Sweet Corn – one of the main ingredients. Fresh or frozen corn can be used. If you are using fresh corn kernels, make sure to boil/steam them before using them in the recipe. I am using frozen corn kernels today.
- Cheese – Another very important ingredient. While any processed cheese could be used, mozzarella cheese and Indian Amul cheese tastes best in this recipe.
- Vegetables – On top of corn, I have also used potatoes and bell pepper in this recipe. The addition of potatoes gives it a nice texture and also helps to hold the corn balls. Boil, peel, and mash the potatoes before using them. Use very finely chopped bell pepper.
- Green Chillies – Add some spiciness to the corn balls with green chilies. You can adjust the number of green chilies, as per your taste. You can even avoid adding green chilies if making for your kids.
- Bread Crumbs – To give the binding to the balls and to make the cheese corn balls crispy and crunchy. While any bread crumbs could be used, panko bread crumbs are the best for this recipe, making the balls crispier and delicious.
- Spices – For spices, I have used mixed Italian Seasoning, Red Chilli flakes, and salt.
- Flour – All-Purpose Flour and cornflour/starch are used to coat the balls before rolling in bread crumbs.
- Cilantro – Add some freshness to this vegetarian snack recipe.
Step by step process
Make flour batter
- Take corn starch, all-purpose flour, and salt in a bowl. Mix them. Now add water and make the lump-free batter. The consistency of the batter should be medium, neither thin nor thick.
Make cheese corn balls
- Take the cheese, boiled and mashed potatoes, finely chopped bell pepper, corn, Italian seasoning, red pepper flakes, bread crumbs, and salt in the big mixing bowl.
- Mix everything until well combined.
- Apply some oil or water to your palms and start making balls.
- Make 28 equal-sized balls from the mixture.
- Dip the balls in prepared flour batter and then in bread crumbs, so that they are coated with crumbs all over.
- Refrigerate for 30 minutes to prevent from cheese melting while cooking.
For frying
- Heat oil in a pan on medium to high heat.
- Add the cheese balls 4 to 5 at a time and fry on high to medium flame, until the cheese balls turn golden brown and crisp, stirring occasionally.
- Take them out on plate lined with paper napkin. Fry all the remaining cheese balls.
- Serve them hot with tomato ketchup, green chutney, or boom boom sauce.
Notes, pro-tips, and Quick FAQs
- Make sure to place the balls in the fridge for a few minutes before frying.
- Grease your hands properly with oil or water before making balls so that the mixture doesn’t stick to your hands and be able to roll the ball easily.
- You also need to see, that the mixture binds nicely. If your mixture is a little soft than what is required and you are having trouble binding the mixture, add some more bread crumbs.
- Drain the balls on a tissue-lined plate to get rid of excess oil.
- For a crispier version, dip the prepared corn balls in batter and roll in bread crumbs 2 times. It makes a thicker outer layer.
- The oil temperature should be hot when the corn cheese balls are fried.
- Sometimes sweet corn can burst in oil, be careful when frying the corn balls.
- In the place of panko bread crumbs, regular bread crumbs can be used.
- If there are no bread crumbs, use crushed corn flakes.
Yes! Substitute regular cheese with vegan cheese to make them vegan.
You can freeze them. Or you can use them in making north Indian curry Malai kofta. Instead of Kofta add these cheese balls in the gravy.
Take all the balls on a baking sheet, spray them with a little bit of oil and bake them in a pre-heated oven at 400°F (200°C) for 15-20 minutes, until they are nice golden in color.
Add a little oil in each cavity and add in the Corn Cheese Balls. Once the bottom is cooked, turn the cheese balls, pour a little more oil, and cook until all the sides are golden brown and crispy.
Variations
- To make Jain Corn Balls, replace boiled potatoes with boiled and mashed raw bananas.
- If you want to make without potatoes, just skip the potatoes and add grated paneer
- You can substitute breadcrumbs with some crushed cornflakes or crushed nacho chips.
- To make it healthier, add more finely chopped veggies like French beans, cabbage, carrots, and onion.
Serving Suggestions
Tomato Ketchup, Green Chutney, mayo, nacho cheese sauce, and boom boom sauce go well with corn cheese balls.
Storage Suggestions
You can prepare a large quantity of these corn cheese balls and then freeze them in a cookie pan tray until they are completely frozen.
Then place all these balls in a Ziploc bag and store them in the freezer for up to 3 to 4 months.
Before serving, thaw them for an hour on the countertop and then dip fry, or bake them.
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Cheese Corn Balls
Ingredients
- 375 grams – Potato boiled, peeled and grated
- 150 gram – Processed cheese I have used Amul cheese, use your choice of cheese
- 100 grams – Mozzarella cheese
- 1 cup – corn Used frozen, thawed
- 1 tablespoon – chopped green chilis I have used thai green chiies
- ¼ cup – finely chopped cilantro
- 1 cup – bell pepper
- ½ tablespoon – Italian seasoning
- 1 teaspoon – red pepper flakes
- 1 teaspoon – salt or to taste
- 1 ¼ cup + 2 tablespoon Panko bread crumbs
- ½ cup – corn starch
- ½ cup – all purpose flour
- water
Instructions
Make flour batter
- Take corn starch, all-purpose flour, and ½ teaspoon salt in a bowl. Mix them. Now add water and make the lump-free batter. The consistency of the batter should be medium, neither thin nor thick.Note – I have added ¾ cup + 2 tablespoon water to make the batter.
Make cheese corn balls
- Take potatoes, finely chopped bell pepper, corn, Cilantro, Italian seasoning, red pepper flakes, salt, 2 tablespoon bread crumbs, and both the cheese in the big mixing bowl.
- Mix everything until well combined.Note – I kept my cheese balls medium. Taste the mixture and add more seasoning according to your liking.
- Apply some oil or water to your palms and start making balls.Tip – If you are not able to roll the balls, add some more breadcrumbs.
- Make 28 equal-sized balls from the mixture.
- Dip the balls one by one in prepared flour batter and then in bread crumbs, so that they are coated with crumbs all over.
- Refrigerate for 30 minutes to prevent from cheese melting while cooking.
For frying
- Heat oil in a pan on medium to high heat.
- Add the cheese balls 4 to 5 at a time and fry on high to medium flame, until the cheese balls turn golden brown and crisp, stirring occasionally. It will take only 1 to 2 minutes to fry one batch.
- Take them out on plate lined with paper napkin. Fry all the remaining cheese balls.
- Serve them hot with tomato ketchup, green chutney, or boom boom sauce.
Video
Notes
- Make sure to place the balls in the fridge for a few minutes before frying.
- Grease your hands properly with oil or water before making balls so that the mixture doesn’t stick to your hands and be able to roll the ball easily.
- You also need to see, that the mixture binds nicely. If your mixture is a little soft than what is required and you are having trouble binding the mixture, add some more bread crumbs.
- Drain the balls on a paper napkine-lined plate to get rid of excess oil.
- For a crispier version, dip the prepared corn balls in batter and roll in bread crumbs 2 times. It makes a thicker outer layer.
- The oil temperature should be hot when the corn cheese balls are fried.
- Sometimes sweet corn can burst in oil, be careful when frying the corn balls.
- In the place of panko bread crumbs, regular bread crumbs can be used.
- If there are no bread crumbs, use crushed corn flakes.
- This post is updated with new pics, and better content, Originally published in August 2017.
Nutrition
Warm regards,
Dhwani.
These are an all time favorite!! They look super tempting, Dhwani 🙂