corn cheese balls recipe | easy, tasty & a no fail recipe of corn cheese balls

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corn cheese balls recipe

easy, tasty and a no fail recipe of corn cheese balls - fried as well as baked version. 

3.75 from 8 votes
total time:
40minutes

corn cheese balls recipe with step by step photos –  this is an easy, tasty and a no fail recipe of corn cheese balls.

cheese corn balls recipe

corn cheese balls recipe was requested by some readers. before coming to this recipe, i tried various methods of preparing corn cheese balls and they would always burst in oil. but i still continued to try with various proportions of cheese, corn and flour.

finally this proportion of the ingredients worked for me and i decided to add on the blog. i have shared few more tasty cheese recipes like:

in this corn cheese balls recipe, i have kept the steamed corn kernels whole. i have not pureed them. i did try preparing corn cheese balls two times with the corn puree and the results were not good. i have used here sweet corn. you can also use desi corn which is not sweet. for more corn recipes, you can check this link – 21 sweet corn recipes.

i have also fried as well as baked the cheese corn balls. with half of the mixture, i fried them and with the remaining half i baked them. the fried ones had a good crisp texture with a soft center. the baked corn cheese balls, were not crisp like the fried cheese balls, but tasted good with a nice soft texture.

for health reasons, you can bake them if you want. i have mentioned the details in the recipe post. below is a pic of the baked corn cheese balls.

baked cheese corn balls recipe

serve corn cheese balls with tomato sauce or dip or with mint chutney or mint coriander chutney.

if you are looking for more snacks recipes then do check:

corn cheese balls recipe card below:

corn cheese balls recipe
3.75 from 8 votes
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corn cheese balls recipe

easy, tasty and a no fail recipe of corn cheese balls - fried as well as baked version. 
course snacks
cuisine world
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 20 cheese corn balls
author dassana amit

ingredients (1 cup = 250 ml)

  • 150 grams potato OR 1 large potato
  • 1 medium to large corn cob OR 3/4 to 1 cup corn kernels
  • 50 grams processed cheese OR ½ cup grated cheese
  • ½ teaspoon crushed black pepper OR black pepper powder (kali mirch powder)
  • ½ teaspoon dried basil - can also use fresh basil leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic paste OR 2 to 3 small to medium garlic crushed in a mortar-pestle
  • 4 tablespoon maida (all purpose flour)
  • salt as required

how to make corn cheese balls recipe

preparing corn cheese balls mixture:

  1. first steam or boil 1 medium to large corn cob and 1 large potato (150 grams).

  2. you can steam in a pressure cooker or electric rice cooker or a steamer. in a pressure cooker steam them for 3 to 4 whistles with 1.5 cups water.

  3. let the corn cob and the potatoes cool down completely. do drain them very well after they are cooked. there should be no water or moisture when you start mixing both the corn and the potatoes. 

  4. once cooled, carefully with a knife remove the corn kernels.

  5. in a pan or bowl, mash the potatoes.

  6. add the scraped corn kernels.

  7. then add ½ cup grated processed cheese, ½ teaspoon garlic paste, ½ teaspoon crushed black pepper or pepper powder and salt as per taste. do add less salt as cheese also has salt.

  8. then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoon maida or all purpose flour.

  9. mix very well. check the taste and add some more pepper or salt if required.

  10. make small to medium balls.

making corn cheese balls:

  1. heat oil and check the temperature of the oil by adding a tiny ball made from the corn-cheese mixture. the ball should rise on the surface steadily and gradually.

  2. if the ball comes up slowly, then the oil is not hot enough. if it comes too quickly, the oil is very hot, so reduce the flame.

  3. slid the corn cheese balls gently into the hot oil. fry on a medium flame.

  4. when one side turns golden, then turn over with a slotted spoon.

  5. turn again and a couple of time more to get an even golden colour and to ensure that the corn cheese balls have fried well.

  6. remove corn cheese balls on kitchen paper towels to remove excess oil.

  7. fry the remaining cheese balls in the same way. 

  8. if baking, then bake at 200 degrees celsius in a pre-heated oven for 15 to 20 minutes till golden on top. bake in a greased tray.

  9. serve corn cheese balls with tomato ketchup or coriander chutney or any chutney or dip of your choice.

recipe notes

few tips for making corn cheese balls recipe:
  • you can skip garlic if you want.
  • if the cheese balls start bursting in oil, then add some more flour to the corn-cheese mixture. if the mixture is not bound well, then the cheese balls may start bursting in oil. also on a low flame or low heat the cheese balls can start cracking. too much moisture can also make them burst in the oil.
  • test a small ball made from the mixture before you begin frying. 
  • instead of all purpose flour (maida), you can also use roasted besan (roasted gram flour). to roast, just lightly roast 4 tablespoons gram flour in a small pan till its aromatic. 

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how to make cheese corn balls recipe:

1. first steam or boil 1 medium to large corn cob and 1 large potato or 2 medium potatoes (150 grams). you can steam in a pressure cooker or electric rice cooker or a steamer. in a pressure cooker steam them for 3 to 4 whistles with 1.5 cups water.

corn for cheese corn balls recipe

2. let the corn cob and the potatoes cool down completely. do drain them very well after they are cooked. there should be no water or moisture when you start mixing both the corn and the potatoes. once cooled, carefully with a knife remove the corn kernels.

corn for cheese corn balls recipe

3. in a pan or bowl, mash the potatoes.

potatoes for cheese corn balls recipe

4. add the scraped corn kernels.

corn for cheese corn balls recipe

5. grate 50 grams processed cheese. you will need ½ cup of grated cheese. keep aside.

cheese to make cheese corn balls recipe

6. now add the seasonings – ½ teaspoon garlic paste, ½ teaspoon crushed black pepper or pepper powder and salt as per taste. do add less salt as cheese also has salt.

making cheese corn balls recipe

7. add the grated cheese in the corn and mashed potatoes mixture.

making cheese corn balls recipe

8. then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoons maida (all purpose flour).

preparing cheese corn balls recipe

9. mix very well. check the taste and add some more pepper or salt if required.

preparing cheese corn balls recipe

10. make small to medium balls.

preparing cheese corn balls recipe

frying corn cheese balls:

11. heat oil and check the temperature of the oil by adding a tiny ball made from the corn-cheese mixture.

frying cheese corn balls recipe

12. the ball should rise on the surface steadily and gradually. if the ball comes up slowly, then the oil is not hot enough. if it comes too quickly, the oil is very hot, so reduce the flame.

frying - cheese corn balls recipe

13. slid the corn cheese balls gently into the hot oil.

frying - cheese corn balls recipe

14. fry on a medium flame.

frying - cheese corn balls recipe

15. when one side turns golden, then turn over with a slotted spoon. do not be in a hurry to turn over. otherwise the corn cheese balls break in oil.

frying - cheese corn balls recipe

16. turn again and a couple of time more to get an even golden colour and to ensure that the corn cheese balls have fried well.

frying - cheese corn balls recipe

17. remove corn cheese balls on kitchen paper towels to remove excess oil. fry the remaining corn cheese balls in the same way. if baking, then bake at 200 degrees celsius in a pre-heated oven for 15 to 20 mins till golden on top. bake in a greased tray.

cheese corn balls recipe, corn cheese balls recipe

18. serve corn cheese balls with tomato ketchup or coriander chutney or mint chutney or any chutney or dip of your choice.

cheese corn balls recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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38 comments/reviews

  1. Which cheese you have used.?

    • brinda, i have used amul processed cheese.

      • Ok thanks alot for the reply but is there any alternative cheese.? I live in melbourne..here processed chesse is only available in the form of cheese slices not block..nd it doesnt mash very well..if u can suggest any alternative that would be great..thanks 🙂

        • you can use cheddar cheese or a mix of both cheddar cheese or mozzarella cheese. i also do not use cheese slices. here in india we get processed cheese in blocks or cubes and they grate easily.

          • Yes…i really miss amul cheese..i wish i could get it here.. ☹
            Anyway i ll give it a go very soon n let u know how it goes..thanks..nice to talk to u..tc .☺

            • you can see if you can buy from amazon.com. sure do let me know. thanks.

  2. can we use american corn in this recipe, the packed frozen variety we get?

    • Neera, yes you can use.

  3. Can I use bread crumbs instead of maida (all purpose flour)?

    • yes of course, you can use bread crumbs.

  4. hii, i tried yesterday this recipe and it is very delicious i liked it very much….thank u…

    • welcome anjali. glad to know that you liked the recipe.

  5. the batter is very sticky….what do I need to do ??

    • just add some more flour or bread crumbs.

  6. Dassana, tried this today. First batch disintegrated in the oil (quite messy). Added more maida.. came out perfectly round and nice. Love it!
    If we keep the mix in the fridge for frying later, will we need to add more maida before frying?

    • thanks priya. if the mixture is not binded well then it can disintegrate. what you did was perfectly right. if you keep the batter in fridge, then no need to add maida. only while frying, it they break in oil, then add a few teaspoons. usually the breaking in oil does not happen.

      • Will the cheese balls stay nice even after cooling down ..Will they become soggy…Want to try for a party..So can i prepare them before hand?

        • Kishori, they don’t become soggy. but some crispiness will be lost.

  7. Tried your recipe today.. loved it.
    But instead of deep fry or baking (dont have oven at home) did shallow fry.
    Turned out to be good 🙂

    • thats great.thanks for sharing the feedback as well as the variation of shallow frying corn cheese balls.

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