corn cheese balls recipe with step by step photos –Â 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.
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:
corn cheese balls
INGREDIENTS FOR corn cheese balls
- 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
boiling corn
- first steam or boil 1 medium to large corn cob and 1 large potato (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.
- 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.
preparing corn cheese balls mixture
- in a pan or bowl, mash the potatoes.
- add the scraped corn kernels.
- 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.
- then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoon maida or all purpose flour.
- mix very well. check the taste and add some more pepper or salt if required.
- make small to medium balls.
frying corn cheese balls
- 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.
- 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.
- slid the corn cheese balls gently into the hot oil. fry on a medium flame.
- when one side turns golden, then turn over with a slotted spoon.
- 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.
- remove corn cheese balls on kitchen paper towels to remove excess oil.
- fry the remaining cheese balls in the same way.
- 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.
- serve corn cheese balls with tomato ketchup or coriander chutney or any chutney or dip of your choice.
RECIPE TIPS
- 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.Â
- 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.Â
how to make corn cheese balls
boiling corn
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.
making corn cheese balls mixture
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 cheese corn 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 cheese corn balls on kitchen paper towels to remove excess oil. fry the remaining cheese corn balls in the same way. if baking corn cheese balls, 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.
Followed the recipe, results were wonderful. My family loved and relished corn cheese balls. My daughter kept asking for more.
nice to know anjali. thanks for sharing this review and for the rating too. happy cooking.
Does frozen american corn also need to be pressure cooked the same way as cob corn
you may not need to pressure cook frozen corn, but you can cook them directly in a pan with water for some minutes till tender. hope this helps.
One of my most favourite and go-to blog for all indian recipes. I have tried so many of your recipes and so far have never been disappointed. Thank you for your detailed description and efforts.
Going to try this recipe today!
thanks you very much preeti. i hope the corn cheese balls recipe go well for you. happy cooking.
Thanks for this nice recipe. My kids live it and always ask me to make it.
welcome and glad to know sonia. thanks for sharing this feedback and the rating as well. happy cooking.
Hii
Can I use paneer instead of cheese
yes you can use paneer.
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.
can we use american corn in this recipe, the packed frozen variety we get?
Neera, yes you can use.
Can I use bread crumbs instead of maida (all purpose flour)?
yes of course, you can use bread crumbs.
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.
the batter is very sticky….what do I need to do ??
just add some more flour or bread crumbs.
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.
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.
Will these taste good if i bake them ?
preethi, the fried ones taste better. but the baked ones also taste good. so you can bake them.
Looks tempting. …
can I use mozzarella cheese??
i do not know how mozzarella cheese would turn out in this recipe, while frying the cheese balls. they can burst too.
Just loved dis snack !!
Hi i made dese corn cheese balls today n dey turned out really impressive.. thankz a lot fr dis wndrful n easy snack !!
thats nice to know nitika. thanks for this feedback.
Hi your recipes rock… Keep up the good work…
thanks a lot.
Hi. can i make balls ahead of time and bake or fry them later after few hours?
yes you can do that.
Hi. can i prepare balls ahead of time and fry or bake them later after few hours??
sapna, yes you can.
Hi,
Can i bake these cheese balls instead of frying in oil? And if yes at what temperature and how long should i bake.
of course you can bake them. i have mentioned the baking details in the recipe card as well as the step by step pics part. bake at 200 degrees celsius of using an OTG. preheat the oven for 15 minutes. then bake for 15 to 20 minutes till the cheese balls become golden. if using a convection oven than use 180 degrees celsius as the baking temperature. do keep a check on time for convection ovens as the baking is quick.
Hiiii mam, do cheese burst from these corn cheese balls.. I haven’t tried it yet but want to do so..
while frying cheese corn balls the oil has to be medium hot to hot. if the oil is not enough, then the cheese may melt. but this recipe is a tried and tested one. so the chances of cheese getting burst while frying is less.