If you’re looking for a snack that’s crunchy, creamy, and packed with flavor, cheesy corn balls are just the thing. These bite-sized delights combine sweet corn, gooey cheese, and simple spices to create a snack that’s hard to resist. They’re perfect for weekend treats, family gatherings, kids’ parties, or even as an indulgent starter before dinner. What makes them even better is that you can prepare them easily at home using basic ingredients found in any kitchen. Whether you’re a beginner in the kitchen or a seasoned cook, this 5-step recipe will walk you through making delicious corn balls that are crispy on the outside and soft and cheesy on the inside.
Step 1: Prepare the corn and cheese mixture
Begin by taking one cup of boiled sweet corn. You can use fresh or frozen corn, but make sure it’s soft and drained well. Coarsely grind the corn using a mixer or food processor. Do not turn it into a paste, keep it chunky for a better texture. Transfer the ground corn to a large mixing bowl. Add half a cup of grated mozzarella cheese, two tablespoons of finely chopped onions, one chopped green chili (optional), and one teaspoon of ginger-garlic paste. Add salt, a pinch of black pepper, and a little Italian seasoning or dried herbs for extra flavor.
Step 2: Add the binders to shape the balls
To hold the mixture together, add two tablespoons of cornflour and two tablespoons of breadcrumbs to the bowl. Mix everything using a spoon or your hands until you get a dough-like consistency. The mixture should be firm enough to shape into balls without falling apart. If it feels sticky or too loose, you can add a little more breadcrumbs. Let the mixture rest in the fridge for 10 to 15 minutes. This helps the ingredients bind better and makes shaping easier.
Step 3: Shape the corn balls evenly
Take small portions of the chilled mixture and roll them between your palms to form small, round balls. You should be able to make around 12 to 15 balls depending on the size. Make sure they’re smooth and tightly packed so they don’t crack while frying. You can also stuff a small cube of cheese inside each ball for an extra cheesy surprise at the center. Place the prepared balls on a plate and refrigerate them again for 5 to 10 minutes.
Step 4: Coat and deep fry the corn balls
Prepare a coating station by mixing two tablespoons of cornflour with a little water to make a smooth slurry. In a separate plate, spread some breadcrumbs. Dip each corn ball in the slurry, then roll it in breadcrumbs until fully coated. Heat oil in a deep pan or kadhai on medium flame. Once the oil is hot, gently drop the corn balls in batches. Fry them until they turn golden brown and crispy. Use a slotted spoon to take them out and place them on paper towels to absorb any excess oil.
Step 5: Serve hot with your favorite dip
Serve the hot and crispy corn balls immediately with tomato ketchup, mayonnaise, garlic sauce, or green chutney. They taste best when served fresh and hot, as the outer crust stays crunchy and the cheese inside remains gooey. These cheesy corn balls are sure to be a hit with both kids and adults. You can also air-fry or bake them for a lighter version, though deep-frying gives the best texture.
Cheesy corn balls are the kind of snack that checks every box, crispy, creamy, flavorful, and fun to make. With just a few common ingredients and a little bit of effort, you can recreate this popular restaurant-style starter in your own kitchen. Whether you’re hosting guests, planning a weekend treat, or just want something indulgent on a rainy day, these corn balls are sure to become a favorite in your home. You can even prepare the mixture ahead of time and fry them just before serving. One bite, and everyone will be asking for more.