Corn Cheese Balls Recipe

Corn Cheese Balls are crispy, cheesy bites made with sweet corn, potatoes and cheese. These are deep-fried balls that taste slightly sweet and spicy. They are crunchy outside, soft and gooey inside. Perfect for a tea-time snack or starter. These homemade corn balls are much better than frozen ones from shops.

Corn Cheese Balls are also good for small parties or evening get-togethers It's a favorite among kids and adults too. Serve them hot with ketchup or mayonnaise. Best part is, you can prepare the dough ahead and fry when needed. They are fresh, flavorful and can be easily made with simple ingredients from your kitchen.

Jump to:

• About Corn Cheese Balls
• Corn Cheese Balls Ingredients
• How to make Corn Cheese Balls Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Corn Cheese Balls

Corn Cheese Balls are a popular starter that combines the sweetness of corn with the creamy taste of cheese. It also has mashed potatoes to give that perfect binding and soft texture. The outer layer is crisp because of the breadcrumbs, and inside it's soft and cheesy. A perfect balance of taste and texture in one bite.

This snack is made using fresh or frozen sweet corn. After boiling, the corn is blended coarsely and mixed with mashed potato, cheese, and some Indian spices. This mixture is shaped into small balls, coated with breadcrumbs and deep fried. They turn golden and crunchy.

You can even experiment with the spices based on your taste. A mix of red chili powder, pepper, garam masala and oregano gives a mild spicy flavor. These are not too spicy, so even kids can enjoy them. If you like it cheesier, add more cheese to the mix.

Corn Cheese Balls is a perfect starter recipe and will be loved by all age groups and kids will love it for sure as it has the best combination of sweet corn and cheese in it. When mittus holidays started I had few recipes in mind and one among them was this corn cheese balls. I tried this once for a small family tea-time snack and it was gone in minutes. The crispy coating with that soft cheesy filling became an instant favorite at home.

Corn Cheese Balls Ingredients

• Sweet Corn - Use either fresh or frozen sweet corn. Boil it until soft, then drain the water fully. Grind it coarsely, don't make it too smooth. Little bits here and there give a nice texture in every bite.
• Grated Cheese - Cheese gives the richness and gooey centre. Mozzarella gives stretch, while cube cheese gives taste. You can use a mix of both. If you want a cheesier flavour, add more.
• Boiled Potato - Just one medium sized potato is enough. Boil it soft, peel the skin and mash till smooth. This acts like a binder for the mixture, so mash without lumps.
• Maida (All Purpose Flour) - Add little maida into the dough to help bind. Also used for making the outer coating paste. It helps hold the shape and gives a nice crispy outer once fried.
• Corn Flour - Helps to tighten the dough. Also gives crispness while frying. Use just enough - too much will make the balls tough.
• Red Chili, Garam Masala & Pepper Powder - These three give the main flavor. Red chili adds light spice, garam masala gives an Indian touch, and pepper cuts the sweetness and gives a gentle heat. Adjust all as per your taste.
• Oregano - Adds a nice herby flavour. This is optional, but it lifts the taste slightly. You can use Italian mixed herbs also if you don't have oregano.
• Bread Crumbs - Needed for coating the balls before frying. They give the crunchy outer layer. Use fresh or dry bread crumbs. Panko also works.

Similar Recipes

• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Crispy Corn
• Aloo Tikka

How to make Corn Cheese Balls Step by Step

1.Rinse potatoes, cut into half and Pressure cook for 4 to 5 whistles. Peel off the skin, and mash it well. Set aside. Pressure cook sweet corn for 5 whistles with little salt and required water. Drain water completely and set aside.

2.In a blender, add corn and blend it to a coarse mixture. Do this in batches and collect in a bowl. Add mashed potato, grated cheese,1 tablespoon maida, corn flour, red chili powder, garam masala powder, pepper powder, oregano and required salt.

3.Mix well to form a thick dough. Shape them into balls and arrange them in a plate. I just made few balls for click sake and reserved the rest for later use.

4.Take 2 tablespoon maida in a bowl , add little water and make a thick paste. Dip each ball in the maida mixture coat it well. Then dip it in breadcrumb mixture. Roll over to make sure it is coated evenly.

5.Heat oil, deep fry the balls in oil till golden brown. Fry in batches, I used my small pan so fried just 3-4 balls at a time. Drain in tissue paper.

Enjoy hot!

Expert Tips

• Boil corn soft - Cook corn till soft and remove all water. If any water stays, the dough becomes loose and won't hold shape.
• Grind coarse only - Don't make corn too smooth. Little coarse bits give nice texture inside the balls.
• Mash potato smooth - No lumps in potato. If not mashed well, balls may break or crack while frying.
• Fix dough softness - If dough is too soft, add little more corn flour and maida. Mix slow and check, don't add too much.
• Keep maida paste thick - The coating paste should not be watery. Thick paste makes breadcrumbs stick properly.
• Use dry hands always - Wet hands will make shaping difficult. Use dry, clean hands while rolling or coating.
• Fry few at a time - Don't overcrowd pan. Too many balls can lower oil heat and they may break or turn oily.

Serving & Storage

Serve it with cheese dip or tomato sauce. It tastes great on its own too. You can freeze the prepared corn cheese balls before deep frying, it stays good for up to a month.

FAQS

1.Can I make these without potato?

Potato gives binding and softness. But if you don't have, you can try with paneer or soaked poha. Texture will change a bit though.

2.Can I use only one type of cheese?

Yes. You can use any cheese you like - mozzarella, processed cube cheese or cheddar. But mixing two gives more depth in flavor.

3.Why did my balls break while frying?

Usually the dough is too soft or has extra water. Drain corn properly and adjust with corn flour. Also make sure oil is hot enough before adding balls.

4.Can I make the balls in advance?

Yes. Make the dough and keep it covered in fridge. You can shape and coat later. Or even shape them and keep in freezer for quick frying next day.

5.Can I bake or air-fry instead of deep frying?

Yes, you can. Brush with little oil and bake at 200°C till golden or air-fry for 12-15 minutes. But deep frying gives the best crunch and taste.

If you have any more questions about this Corn Cheese Balls Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Corn Cheese Balls Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card