Corn cheese balls recipe

Updated on September 22, 2022 by Raks Anand 30 Comments

Jump to Recipe Jump to Video

Corn cheese balls with stringy mozzarella pull, creamy , juicy snack makes it everyone's favorite, especially the kids. Let's see how to make this popular restaurant starter at home.

Corn cheese balls recipe - Raks Kitchen (1)

We had these corn balls only once at cream center. It was a get together and I tasted only one but was really delicious.

Check out my same combo sandwich recipe and garlic dosa recipe in this website.

Jump to:

Ingredients
Recipe card
Step by step images

Ingredients

Simple things needed for this cheese based snack.

Sweet corn - You can use fresh or frozen. Both works great in this dish.
Cheese - Mozzarella is meant for the stringy cheese pull. So, use a good quality grated mozzarella cheese.
Potato - Make sure to cook potatoes just right. Do not over cook, as it is important for binding.
Corn flour - In some countries it is called corn starch. This is also important for binding.
All purpose flour - Maida - For coating as well as to hold everything together.
Bread crumbs - Gives the perfect finish and texture, crunch.
Green chilli, Black pepper - For spice, as well as flavor.

See the recipe card for full ingredients list and quantities.

My notes

After that I have attempted once with a complicated recipe and did not turn out well. This time I tried with this recipe and kept it simple with minimum ingredients.

It turned out tasty, of course can it go wrong?

This was in demand from Aj for years now, but somehow I was not confident enough to try. So today is the day!

Its very easy with simple ingredients for your kids weekend snack or back from school snack.

Corn cheese balls recipe - Raks Kitchen (2)

Cooking potatoes

You can pressure cook too for this recipe instead of microwaving as I did.

Take potatoes in a pressure cooker, fill with tap water until all of them are completely immersed.
Add a lot of sea salt (I use rock salt) to it and let it 2-3 whistles in medium flame.
Take out once pressure releases naturally.

Stove top boiling method.

Same way, take potatoes in a large boiling pot.
Fill with tap water and add lots of salt.
Boil until it is done. Check done ness by inserting a pairing knife inside. It should go inside effortlessly.

Recipe card

Print Pin

5 from 4 votes

Corn and cheese with potato is a perfect combo and with added simple ingredients, this is a great kid’s snack recipe also party pleaser.

Course Snack

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 20

Cup measurements

Ingredients

¾ cup Sweet corn cooked
1 cup Cheese grated
1 Potato
½ tablespoon Corn starch white corn flour
½ tablespoon All purpose flour
1 Green chill
2 tablespoon Coriander leaves chopped
½ teaspoon Black pepper powder
Salt
Oil – To deep fry

For coating

2 tablespoon All purpose flour
Bread crumbs – As needed

Instructions

Wash & pressure cook potato firstly. Peel and mash it well.
Boil sweet corn until soft, drain, keep aside. Finely chop green chilli and coriander leaves.
In a mixing bowl, mix these ingredients along with cheese, corn flour, all purpose flour, pepper, salt.
Roll to equal sized balls. Make a smooth paste with 2 tablespoon purpose flour and required water. It should be like a batter. Not thin not too thick.
I rolled the balls in corn starch (optional, you can skip) and then dipped in the all purpose flour paste.
Roll this in bread crumbs to coat evenly on all sides.
Arrange in a plate. Heat oil in a kadai and once the oil is hot, drop few balls at a time. Cook in medium flame and drain in paper towel once golden.
Keep turning in between gently to ensure even browning. Once done, drain to paper towels.

Video

Notes

Potatoes should be cooked just right, there should not be water retained in it. I cooked in microwave oven for 3 mins, with skin. Turn each minute to ensure even cooking.
Even sweet corn should be boiled properly and drained completely.
You can even add little bread crumbs while making the dough.
You can add your own choice of masala powders and spice powders – like a pinch of chaat masala, red chilli powder, garam masala powder to make it more interesting.
Do not reduce cheese or potato as these two mainly binds the corn in these balls.
Also maida and corn flour helps in binding.
If you want you can give it a grind in mixer, but we love corn as such whole in our corn cheese balls.
I was afraid if the balls will dis integrate in oil, so rolled in corn flour for extra binding. I tried without that step as well in next batch and it turned the same, so you can very well skip that step.
I used store bought bread crumbs, but you can make your own by drying bread in the sun for an hour or two and grinding it. You can keep this refrigerated to future use too.
Fresh bread crumbs is not recommended, use dry bread crumbs.
After step 4, you can cling wrap the plate and keep refrigerated, fry when needed later in that day.
I used grated cheese that was with me already, you can use any cheese like mozzarella, cheddar.

YoutubeDo you like short videos? Subscribe now!

Step by step images