Make these super addictive Corn Cheese Balls for your next house party and see them disappear in seconds. These are easy to make, cheesy, crispy, freeze well, and taste amazing.
Here are some more Appetisers that you can make for your house parties – Baked Paneer Bread Rolls, Cheese Balls, Chicken Cheese Balls, Spring Rolls, and Chicken Samosa.
About This Recipe
Corn Cheese Balls are an all-time favorite snack, which are soft from the inside and crispy from the outside, providing an absolute indulgence during the rainy season.
Deep-fried potatoes and corn balls, flavored nicely with some salt and green chilies along with the goodness of cheese is a perfect delight along with a hot cup of tea.
Corn cheese ball is one such snack, which is loved by all. Not only kids but adults are also equally fond of them.
These are very easy to make, just prepare the mixture a few hours before usage and keep it in the freezer. Few minutes before serving, convert the mixture into round balls and fry them. And amazingly delicious hot and cheesy cornballs will be ready in just a few minutes.
These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney.
As far as the recipe is concerned, you can always modify it as per your liking.
You can use Italian seasoning (oregano and chili flakes) or Indian seasoning (chili powder and garam masala) whichever you may like.
So next time, you want to make an appetizer that is loved by everyone, do give this Cheese Corn Balls a try.
This homemade Cheese Corn Balls are,
- Easy to make
- Loved by kids as well as adults
- Perfect for party appetizers
Corn – Corn is ground into a coarse paste before using in these cheesy balls. If you are using frozen corn, then add them in a bowl of hot water and let it sit for 5 minutes. Once done, discard the water and pat the corn dry before grinding.
Potatoes – 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. You can even grate the potatoes.
You can even use sweet potatoes or grated paneer instead of potatoes, for a healthy alternative.
Flour – Corn Flour and All-Purpose Flour are added in the cheesy balls, which makes them crispy.
Green Chillies – Add some spiciness to the corn balls with green chilies. You can adjust the amount of green chilies, as per your taste. You can even avoid adding green chilies if making for your kids.
Baking Powder – This helps in the soft texture and also makes these corn cheese balls light.
Coriander Leaves – Add some freshness and color to these cheese balls with finely chopped coriander leaves.
Salt & Sugar – Add a little bit of salty and sweet with salt and sugar. You can skip the sugar, if you do not like it to be sweet.
Step By Step Recipe
Grind the corn kernels to a coarse paste.
In a bowl, mix together corn, potatoes, cheese, cornflour, all-purpose flour, salt, sugar, green chili, coriander, and baking powder.
Make 13-15 balls from the mixture.
Refrigerate the balls for 10-15 minutes. Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.
Heat oil for frying in pan. When the oil becomes hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
Frequently Asked Questions
If you want a healthier version of this cheesy delight, then instead of deep-frying the balls you can always bake them.
Prepare evenly shaped balls from the mixture and instead of frying just bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, until they are nice golden in color. Spray or brush a little oil over them before baking for that crunchy golden glow.
Just make the cheese balls as per the instructions given below and keep aside. Now spray the air fryer basket, and place the cheese corn balls in the basket in a single layer. Spray or brush some oil on the top and air fry for about 15 minutes, or until they are golden in color and crunchy.
You can add in processed cheese or mozzarella cheese to make these Corn Cheese Balls. Both these cheese, gives it a nice gooey texture. You can also mix both these cheeses to make these corn balls.
Jain Friendly – To make Jain friendly Corn Balls, replace boiled potatoes with either grated paneer or boiled and mashed raw bananas.
Without Potatoes – You can definitely prepare corn cheese balls without potatoes also. Just follow the exact same recipe as provided below and skip adding boiled and mashed potatoes. Add grated paneer or mashed sweet potatoes instead.
Without Breadcrumbs – Coating cheese corn balls nicely with some bread crumbs not only prevents them from bursting in oil but also, provides a crispy golden color coating as well. If you do not wish to use breadcrumbs for any reason, you can always substitute it with some crushed cornflakes.
In Paniyaram Pan – If you do not want to deep fry Corn Cheese Balls, you can pan-fry instead in Paniyaram Pan. 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.
Some Tomato Ketchup, Mint Sauce or Mint Coriander Chutney goes really well with these.
Flavored mayonnaise and cheese sauce also perfectly complements these mouthwatering snacks.
Last time, I served these with my Yum Yum Sauce and the combo was a super hit.
You can prepare a large quantity of these corn cheese balls and then freeze them in a foil-lined tray until they are completely frozen.
Then collect all these balls in a ziplock bag and store them in the freezer for any time usage.
Now whenever you have unexpected guests or kids gathered at home, prepare this easy and cheesy mouthwatering snack only by frying already prepared balls and serve hot.
Make sure to thaw the frozen balls for an hour before frying.
Pro Tips by Neha
Make sure to refrigerate the balls for a few minutes before frying.
Grease your hands properly with oil before making balls so that the mixture doesn’t stick to your hands and each ball has an accurate shape.
You need to be quite cautious while preparing these cheesy delights, as these balls tend to burst while frying.
Now in order to avoid shredding of these balls, you need to make sure that the mixture is frozen properly for 15 minutes.
You also need to see, that the mixture bind nicely.
If you find the mixture a little soft than what is required, feel free to add more plain flour or gram flour so that we are able to make proper round balls out of it.
This is done because an extra soft mixture tends to break easily in the oil. Also do not forget to coat the roundels nicely with milk and breadcrumbs, which will not only provide nice color to these cheesy corn balls but will also protect them from shredding apart, when dropped in oil.
Drain the balls on a tissue lined plate to get rid of excess oil.
You can also replace processed cheese with Mozzarella Cheese and keep a cheese cube in the center of the balls to make cheese-stuffed Corn Cheese Balls.
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Corn Cheese Balls Recipe
- 1 cup Corn (Softened)
- 1 cup Boiled Potato (Grated)
- 3/4 cup Processed Cheese
- 2 tbsp Corn Flour
- 2 tbsp All Purpose Flour
- Salt to taste
- 1 tsp Sugar
- 1 tsp Green Chilli (Finely chopped)
- 2 tbsp Fresh Coriander (Chopped)
- 1/8 tsp Baking Powder
- 1/4 cup Milk
- 1/2 cup Bread Crumbs
- Grind the corn kernels to a coarse paste.
- In a bowl, mix together corn, potatoes, cheese, corn flour, all purpose flour, salt, sugar, green chilli, coriander and baking powder.
- Make 13-15 balls from the mixture.
- Refrigerate the balls for 10-15 minutes.
- Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.
- Heat oil for frying in pan.
- When the oil becomes hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
- Serve hot with tomato ketchup or green chutney.