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Cheese Corn Balls Recipe

Written by on June 5, 2023

Cheese Corn Balls are delicious, crispy snacks that can be baked or fried and are perfect to serve with zesty sauces and sides. I share my no-fail recipe with both frying and baking methods.
cheese corn balls on a white plate.


150 grams potato or 1 large potato
1 medium to large corn cob or ¾ to 1 cup of corn kernels
50 grams of processed cheese or ½ cup of grated cheese
½ teaspoon crushed black pepper or black pepper powder
½ teaspoon dried basil – can also use ½ tablespoon of 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 tablespoons all-purpose flour (maida)
salt as required
oil as required, for deep frying


Boiling Corn And Potatoes

First steam or boil 1 medium to large corn cob and 1 large potato.
You can steam in a pressure cooker or electric rice cooker or the Instant Pot or a steamer.
In a stovetop pressure cooker, cook both the corn cob and potato for 3 to 4 whistles on medium heat with 1.5 cups water. Let the pressure fall naturally in the cooker. Then only open the lid.

In an instant pot, steam on high pressure for 15 to 20 whistles with 2 cups of water. First, add 2 cups water in the steel insert of the Instant Pot. Place a trivet on it. Keep the potato and the corn cob in a steamer basket or pan placed on the trivet. Give a quick pressure release after 5 minutes and open the lid.

Remove the cooked corn cob and potato with the help of tongs. 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 Cheese Corn Mixture

In a pan or bowl, mash the potatoes with a fork. You can choose to grate the potatoes first and later mash them.
Add the scraped corn kernels, grated processed cheese, garlic paste, crushed black pepper or pepper powder and salt as per taste.

Remember to add less salt as cheese also has salt.

Then add dried basil, dried oregano and all-purpose flour.
Mix very well. Check the taste and add some more pepper or salt if required.
Make small to medium-sized balls. You can even flatten them a bit if you prefer.

Frying Cheese Corn 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 heat.
When one side turns golden, then turn it over with a slotted spoon.
Turn again and a couple of times more to get an even golden colour 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 C/392 degrees F in a preheated oven for 15 to 20 minutes till golden on top. Bake on a greased tray.
Serve Cheese Corn balls with tomato ketchup or coriander chutney or any chutney or dip of your choice.
Do not use raw corn kernels whether they are fresh or frozen as these will explode in the oil while frying. If using canned corn, then make sure they are cooked and not raw. For fresh corn, always cook them thoroughly before you make this recipe.
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 of gram flour in a small pan till it’s aromatic.
The approximate nutrition info is for 1 cheese corn ball made from this recipe.

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