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

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:

• cheese sandwich
• cheese chilli toast
• cheese dosa
• cheese balls recipe.

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.

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:

• kabab recipe
• veg spring roll
• veg kathi roll

corn cheese balls recipe card below:

3.89 from 9 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

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.

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.

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

4. add the scraped corn kernels.

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

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.

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

8. then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoons maida (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.

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.

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.

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

14. fry on a medium flame.

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.

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.

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.

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

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.