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 making them 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 ones, 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.
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 of 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 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 the oil.
16. Turn again and a couple of times more to get an even golden color and to ensure that they have fried well.
17. Remove them 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.
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Corn Cheese Balls
By Dassana Amit
Ingredients
- 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
- 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 all purpose flour
- salt as required
- oil as required - for deep frying
Instructions
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 times more to get an even golden color and to ensure that they have fried well.
- Remove them 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.
Notes
- You can skip garlic if you want.
- If the corn 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, 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.
Nutrition Info Approximate values
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Can I air fry this?
Yes you can try.
Hi dear
Can I prepare this in appam pan will it turn out good kindly advice
Hi Komal, yes, you can. It will be good.
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.