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Corn cheese balls served in basket with one ball cut open showing the texture inside.
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4.45 from 9 votes

Corn Cheese Balls Recipe

Sweet Corn Cheese Balls - A lip smacking snack loved by all ages! It's crispy, crunchy, cheesy and tasty. Super easy to make frozen stays well for months.
Prep Time15 minutes
Cook Time20 minutes
Resting Time45 minutes
Course: Appetizer, Snacks
Cuisine: Continental
Diet: Egg-Free, Nut-free, Vegetarian
Servings: 6
Calories: 230kcal
Author: Farrukh Aziz


  • 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
  • ¾ teaspoon Pepper
  • 2 tablespoons Cornflour
  • 3 tablespoons All Purpose Flour (Maida)
  • ¼ cup Coriander Leaves finely chopped
  • Oil For Deep Frying

For Coating

  • Cornflour as needed
  • 4 tablespoons All Purpose Flour mixed with ⅓ 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.



Before grinding the sweet corn kernels, ensure, there is no moisture left in it at all.
If the corn cheese mixture is too soft, then add some more plain flour such that you are able to make proper roundels out of it. Remember to not to add too much of flour at a time.
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 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.
Always fry them in hot oil on medium flame only. Avoid frying them on very low flame as the cheese balls will start to break or crack.


Calories: 230kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 187mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg