Learn how to make Corn Cheese Balls recipe with detailed step by step pictures. Corn Cheese Croquettes recipe, Cheese Corn Balls recipe, Corn Cheese Balls recipe – simple, quick but extremely addictive appetizer/snack recipe!
Corn Cheese Balls is a quick and delicious appetizer recipe that is a favorite among kids and adults alike. Made with just two main ingredients of sweet corn and mozzarella cheese, these corn cheese croquettes are melt-in-mouth and really addictive. This recipe is simple and fail-proof for making perfect cheese corn balls that can be served as a snack or part of the party appetizers. These can be prepped well-ahead and frozen, to cut short the cooking effort. It is deep-fried snack and is quite indulgent but also the same recipe works for either baking or air frying as well to make it guilt-free, read the recipe below to know more!
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Key Ingredients
Corn cheese balls require only a few basic pantry ingredients that are easy to find in any kitchen.
Sweet Corn is one of the main ingredients and while any corn variant could be used, sweet corn cooks faster and tastes better for this recipe.
Cheese is the other main ingredient and while any processed cheese could be used, mozzarella cheese tastes best, especially when deep fried.
Bread Crumbs make the cheese corn balls crispy and crunchy. While any bread crumbs could be used, panko bread crumbs are the best for this recipe, making the balls crispier and delicious.
Mixed Italian Spices, Black Pepper Powder and Red Chilli Powder are used to flavor the corn croquettes.
All-Purpose Flour is used to bind the dough and also to coat the balls before rolling in bread crumbs.
For full list of ingredients and exact measurements, please check the recipe below.
Air Fryer Corn Cheese Balls
Can you make corn cheese balls in an air fryer? The answer is yes. To make this delicious snack guilt-free and easy to make without the hassle of deep-frying. While the results are not as golden as the deep-fried ones, it still is crispy and crunchy. It is important to preheat the air fryer and cook the corn balls in highest temperature for short time so that the cheese is melting but at the same time the croquettes are not dry. It is important to note that the air fryer cheese corn balls are best served hot immediately and can get chewy on cooling down or at room temperature.
Check out how the Air Fryer Cheese Corn Balls (on top) fare against the Deep Fried ones (bottom)
Tips & Important Notes for Making Corn Cheese Croquettes
It is not difficult to make melt-in-mouth, crispy and crunchy corn cheese balls at home if you follow the below tips and notes.
- The only binding agent that we use in this recipe is all-purpose flour. Make sure it is not added in excess, as it masks every other taste. Just add enough to bind everything together.
- Sweet corn must be fresh and when ground to a paste, it should be immediately used to prepare the dough. Leaving it to rest will leave a lot of moisture making it difficult to make balls.
- For crispier version, dip the prepared corn balls in batter and roll in bread crumbs 2 times. It makes a thicker outer layer.
- The oil temperature should be hot when the corn cheese balls are fried. As cheese can melt quickly, oil should be hot enough to cook the cheese balls, but not to spill off the melting cheese.
- Sometimes sweet corn can burst in oil, be careful when frying the corn balls.
- If the cheese balls disintegrate, freeze them for 20-30mins before frying again.
Substitutions & Variations
Below are some of the substitutions and variations that can be made this recipe
- Along with sweet corn, boiled potatoes can also be added. It makes for a good binding agent but make sure there is zero moisture in the boiled, mashed potatoes.
- Finely chopped green bell peppers/capsicum, carrots, French beans and green peas can also be added along with sweet corn.
- In the place of panko bread crumbs regular bread crumbs can be used.
- If there are no bread crumbs, use crushed corn flakes.
Storing & Serving Suggestions
Corn Cheese Balls are best served hot immediately with some ketchup. They can get soggy or loose crispness on cooling down at room temperature. If needed, it can refried or reheated in an oven/airfryer. To make/prep ahead, prepare the bread crumb coated corn balls and freeze them in airtight container or ziplock. Thaw in the fridge for a few hours to be able to fry them when needed.
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Corn Cheese Balls Recipe with Step by Step Pictures
First grind ½ cup sweet corn into a smooth paste.
In a mixing bowl add the ground sweet corn paste, ½ cup sweet corn, ¼ cup chopped mozzarella cheese, ¼ cup all purpose flour, 1 teaspoon mixed Italian herbs, ¼ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon ginger garlic paste and 1 small onion finely chopped. Add salt as needed. Mix well into a tight dough.
Meanwhile in another mixing bowl add 2 tablespoon all purpose flour, ¼ teaspoon black pepper powder, ¼ teaspoon mixed Italian herbs and a generous pinch of salt.
Add water as needed and make a thick slurry. It should coat the back of the spoon.
Grease your fingers and make small balls from the dough.
Gently drop the prepared ball into the slurry. Using a spoon, coat the ball with slurry.
Spread ¼ cup of panko bread crumbs on a plate and place the slurry dipped ball on the bread crumbs.
Roll the ball all over until it is coated in bread crumbs. Prepare 2-3 balls to fry at once.
Meanwhile heat oil for deep frying and when hot, set it on medium flame. Gently drop the prepared corn balls 2-3 at a time, without overcrowding the oil.
Turn them around and cook until golden brown on all sides. The oil should be hot enough to not ooze out the melting cheese but cook the corn balls through.
Remove from oil when they are golden brown and crispy.
Place on a kitchen tissue to drain excess oil.
To make corn cheese balls in air fryer, preheat the air fryer at 200°C for 10 mins and place all the prepared balls inside. Spray oil on top.
Cook for 5-7 mins at 200°C until they are crispy and golden. The color might not be as even as deep fried version, but will be crispy for guilt-free munching.
Serve hot with tomato ketchup as a snack or appetizer.
Recipe Notes
- Adjust spices as per preference. I always like to add a bit of red chilli powder even while adding pepper powder, it is optional and can be adjusted per spice preference.
- There is a chance for sweet corn to bursting in oil, stay cautious and away from oil while frying. If the balls take more than a minute or minute & half to cook, there are more chances of cheese melting or sweet corn bursting. Make sure oil temperature is hot when balls are fried.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Corn Cheese Balls | Corn Cheese Croquettes
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients
- 1 cup Sweet Corn
- ¼ cup Mozzarella Cheese Chopped
- 1 Small Onion Finely Chopped
- ¼ cup All-Purpose Flour
- 1 teaspoon Italian Mixed Herbs
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Black Pepper Powder
- ½ teaspoon Ginger Garlic Paste
- ¼ cup Panko Bread Crumbs
- Salt as needed
- Oil as Needed
To Make Slurry
- 2 tablespoon All Purpose Flour
- ¼ teaspoon Black Pepper Powder
- ¼ teaspoon Mixed Italian Herbs
- Generous Pinch of Salt
- Water as needed
Instructions
- First grind ½ cup sweet corn into a smooth paste.
- In a mixing bowl add the ground sweet corn paste, ½ cup sweet corn, ¼ cup chopped mozzarella cheese, ¼ cup all purpose flour, 1 teaspoon mixed Italian herbs, ¼ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon ginger garlic paste and 1 small onion finely chopped. Add salt as needed. Mix well into a tight dough.
- Meanwhile in another mixing bowl add 2 tablespoon all purpose flour, ¼ teaspoon black pepper powder, ¼ teaspoon mixed Italian herbs and a generous pinch of salt.
- Add water as needed and make a thick slurry. It should coat the back of the spoon.
- Grease your fingers and make small balls from the dough.
- Gently drop the prepared ball into the slurry. Using a spoon, coat the ball with slurry.
- Spread ¼ cup of panko bread crumbs on a plate and place the slurry dipped ball on the bread crumbs.
- Roll the ball all over until it is coated in bread crumbs. Prepare 2-3 balls to fry at once.
- Meanwhile heat oil for deep frying and when hot, set it on medium flame. Gently drop the prepared corn balls 2-3 at a time, without overcrowding the oil.
- Turn them around and cook until golden brown on all sides. The oil should be hot enough to not ooze out the melting cheese but cook the corn balls through.
- Remove from oil when they are golden brown and crispy.
- Place them onto a kitchen tissue to drain excess oil.
- To make corn cheese balls in air fryer, preheat the air fryer at 200°C for 10 mins and place all the prepared balls inside. Spray oil on top.
- Cook for 5-7 mins at 200°C until they are crispy and golden. The color might not be as even as deep fried version, but will be crispy for guilt-free munching.
- Serve hot with tomato ketchup as a snack or appetizer.
Notes
- Adjust spices as per preference. I always like to add a bit of red chilli powder even while adding pepper powder, it is optional and can be adjusted per spice preference.
- There is a chance for sweet corn to bursting in oil, stay cautious and away from oil while frying. If the balls take more than a minute or minute & half to cook, there are more chances of cheese melting or sweet corn bursting. Make sure oil temperature is hot when balls are fried.
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