Sweet Corn Cheese Balls – A lip smacking snack loved by all ages! It’s crispy, crunchy, cheesy and tasty. These snacks are made using mashed potatoes, corns, cheese, herbs and freezes well for months. So, what are you waiting for? Rush to your kitchen and make it now to surprise your kids with this goodness.
Cheese! We all love to eat in different forms. Any nibbles or nosh in which the cheese goes, that becomes our favorite in no time, indeed.
You name it and I will have it!
Lasagne, Sandwiches, Pastas, Pizzas and what not!
And, with kids at home, snacks preparation is always on a roll. Because, they love to munch on in between the studies and activities they do.
This corn and cheese balls being their favourite, I make them often at home.
What is Corn Cheese Balls?
These are tasty snack made using corn, boiled potatoes, cheese, and some herbs. Super crisp from out and at the same time these corn balls are deliciously soft and cheesy within.
Flavoured with Italian herbs, fresh cilantro and salt and pepper, these deep fried potato and corn balls will win hearts each time.
It barely takes time for preparation and tastes amazing indeed.
The mixture gets ready in flat 10 minutes. Just, make smalls roundels out of it and let it rest in freezer for few minutes.
Then, coat it with bread crumbs. Further, rest it again for few minutes in freezer and they are all set to go in to hot oil.
Doesn’t that sound super easy and delicious?
I know, it does! 🙂
Ingredients and their best substitutes
Corn: As you see, I have used corn kernels here. In case if kernels are unavailable, then you can use corn cobs. 2 medium corn cobs will give you a little more than 1 cup of corn kernels. And that’s the amount we need it here.
Cheese: I have used processed cheese in this recipe, but you can use any cheese of your choice.
You can even use the mix of two cheese like, mozzarella and cheddar or mozzarella and processed cheese. My personal favourite is cheddar and mozzarella mix.
Potatoes: You can make the corn cheese balls without potatoes also, if you wish to. Just skip them and add either grated paneer, tofu or even grated halloumi cheese works well.
Herbs and Spices: We love the zing of oregano and basil in cheesy snacks. And, so is the choice of herbs here in this recipe.
But, you can use any herbs of your choice like rosemary, thyme or even mixed Italian herbs. Fresh or dried herbs, any of them will do fine.
Red chilli flakes is the choice of spice we like to add in it. You can add a dash of smoked paprika or cayenne pepper as well.
Throw in some chopped jalapeño, and it will do wonders if you love the spicy kick. You can some regular red chilli powder as well.
Finally, some chopped coriander leaves, salt to taste and freshly cracked pepper goes in.
With Indian twist: You can make these with Indian flavours.
Add some chaat masala, a bit of garam masala, roasted cumin powder, some finely chopped or crushed green chilies, and some ginger garlic paste (optional).
You can also add some chopped mint leaves along with coriander leaves to make the mixture.
Flours: Cornflour and all-purpose flour (maida) for binding.
Bread Crumbs: I have used breadcrumbs here for the balls coating.
If you want to make them without bread crumb, then go on ahead with some crushed cornflakes or crushed fine vermicelli.
Before grinding the sweet corn kernels, ensure, there is no moisture left in it at all. If it is so, then pat dry them using clean kitchen towel. Then proceed with the grinding.
While making the corn cheese balls mixture, be sure to mix the ingredients well. If the mixture is too soft, then add some more plain flour such that you are able to make proper balls out of it. Remember to not to add too much of flour at a time.
It is always best to freeze the balls for 15 minutes in freezer before coating them. This helps in making them firm and easy to roll into small rounds.
Always grease your hands with oil before making the balls out of the mixture. This will help in smooth balls and mixture shall not stick to your hand.
The cheesy balls tends to shred or burst in the oil while frying. To avoid this, always, freeze the bread crumb coated balls for 20 minutes in freezer.
I always prefer double coating the balls with maida paste and bread crumbs. This makes the coating firm giving super crisp outer layer. Also, the secures the filling well within further avoiding the oozing out of cheese.
Always fry them in hot oil on medium flame only. Do not fry it on very high flame as it will burn them from out leaving it uncooked within.
How to bake these?
All you need to do is, first, pre heat the oven at 400 degrees F for 15 minutes.
Then lay the balls on a tray and bake them for 15-20 minutes or until they are crisp and golden.
How to Airfry these?
First, pre heat the airfryer at 180 degrees for 10-15 minutes.
Place the coated balls in the basket in a single layer. You can spray or brush the balls with little oil.
Airfry them for 12-15. minutes or until golden and crisp.
Storage and Freezing
Corn cheese balls stays very well in refrigerator for 3 days and in freezer for 2 months.
Make these balls in big batch and lay them in single layer on a tray lined with parchment paper. Place the tray in freezer for 2 hours.
Then, take the tray out, gather the frozen cheese balls and place them carefully in zip lock bags or freezer safe container.
Whenever, you wish to serve them, drop the frozen balls straight in hot oil and fry on medium flame until golden and crisp.
Serve these crisp cheesy corn balls with some tomato ketchup. Or mayonnaise with a dash of mustard sauce or cheese sauce of your choice goes perfect indeed.
Along, a cup of steaming hot coffee or tea completes the family evening meet.
It is so yummy and cheesy that you will keep asking for it more and more 🙂
Step by Step instructions
To begin with, add corn kernels in a grinder and pulse it to a coarse paste.
Then, in a bowl, transfer the corn paste. Into it, add boiled and grated potatoes, grated cheese, red chili flakes, dried oregano, dried basil, corn kernels, salt and pepper.
Add cornflour, all purpose flour and chopped coriander leaves.
Mix together to form the corn cheese mixture.
Then, grease your hands with little oil. Take a small lemon sized mixture and make a smooth ball. Repeat the same for all the mixture. Freeze them for 12-15 minutes.
Now, take one ball, coat it with cornflour, then dip it in flour paste and finally coat it evenly with bread crumbs.
Note : For better crispness, texture and to avoid oozing out of cheese mixture, go for double coating for the balls. So, after the first coat, dip the ball again in paste then coat it again with bread crumbs.
Repeat the same for all the balls.
Now, freeze them for another 20 minutes. This process helps in preventing the burst or shredding of the balls.
Heat enough oil in a deep wok or pan. Once the oil is hot, lower the heat to medium flame. Drop in the corn cheese balls and fry them until golden brown and crisp.
Corn Cheese Balls Recipe
- 1 cup Corn Kernels + 3 tablespoons
- 1 cup Potato boiled, mashed or grated
- 1 cup Processed Cheese grated
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt to Taste
- 3/4 teaspoon Pepper
- 2 tablespoons Cornflour
- 3 tablespoons All Purpose Flour (Maida)
- 1/4 cup Coriander Leaves finely chopped
- Oil For Deep Frying
- Cornflour as needed
- 4 tablespoons All Purpose Flour mixed with 1/3 cup water to make a paste
- Bread Crumbs as needed
- To begin with, add 1 cup of corn kernels in a grinder and pulse it to a coarse paste.
- In a bowl, transfer the ground corn paste.
- Add boiled and grated potatoes, grated cheese, red chili flakes, dried oregano, dried basil, 3 tablespoons of corn kernels, salt and pepper, cornflour, all purpose flour, and chopped coriander leaves. Mix Well.
- Grease your hands with little oil. Take a small lemon sized mixture and make a smooth ball. Repeat the same for all the mixture.
- Freeze the balls for 12-15 minutes.
- Now, take one ball, coat it with cornflour, then dip it in all purpose flour paste and finally coat it evenly with bread crumbs.
- Note : Here, you can double coat the balls by dipping again in flour paste and then rolling it in to bread crumbs. I usually do this step to give better crispness and texture to the cheese balls.
- Repeat the same for all the balls.
- Now, freeze the coated balls for another 20 minutes.
- Heat enough oil in a deep wok or pan. Once the oil is hot, lower the heat to medium flame.
- Drop in the balls and fry them until golden brown and crisp.
- Take them out on absorbent kitchen paper towel.
- Fry the remaining balls in similar way.
- Serve them hot and crisp with tomato ketchup or chutney or mayonnaise.