The best cheese and corn balls are crispy on the outside, tender, and cheesy on the inside. They are a delicious snack that can be baked or fried and are perfect to serve with zesty sauces and sides. Here you’ll find my easy (no-fail!) Cheese Corn Balls recipe with step-by-step photos.
About Cheese Corn Balls
Cheese cornballs are a classic snack that we enjoy often in India. Here we prepare them similar to the European/French style of fried cheese and corn balls or puffs, known as gougers. They are crunchy and crispy with a sweet and cheesy inside and pair great with bright and tangy condiments.
We usually eat cheese and cornballs at restaurants and thought it was time I developed an easy recipe to make at home.
I tried a variety of cheese, corn, and flour proportions, subbed ingredients, and tested all kinds of frying methods. And after many trials, I finally perfected this foolproof cheese corn balls recipe!
The secret for making the best cheese and corn balls is – not surprisingly – to use the right cheese and corn.
In India, we have Amul, which is a processed cheese that is quite different in taste and texture than American processed cheese. Typically I buy Amul as a large, semi-hard block and grate it by hand for the best taste.
You can use shredded American-style cheese if Amul is not available. However, it won’t have the same lovely rich, and complex flavor that you get with Amul.
I use fresh corn kernels that are steamed and left whole. You can also use canned corn or frozen corn that’s thawed. Also, I prefer sweet corn for this recipe. But feel free to use unsweet corn for a more savory snack.
For more corn recipes, check out – 21 Sweet Corn Recipes.
The corn cheese balls can be fried on the stovetop, or easily baked in the oven for a slightly healthier version.
The oven-baked ones won’t be crispy like the fried cheese and corn balls. Instead, they have a nice soft texture that is just as delicious. Either method you try is sure to make a tasty dish you’ll love!
Ingredients
- 150 grams potato or 1 large potato
- 1 medium to large corn cob or ¾ to 1 cup 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
How to make Cheese Corn Balls
Cook Corn and Potatoes
1. First steam (or boil) 1 medium to large corn cob and 1 large or 2 medium-sized potatoes (150 grams). You can steam them in a pressure cooker, electric rice cooker, or a steamer.
In a stovetop pressure cooker, cook them for 3 to 4 whistles with 1.5 cups of 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 water, placing them on a trivet directly or in a steamer basket placed on a trivet. Give a quick pressure release after 5 minutes and open the lid.
2. Once tender remove them carefully with tongs in a strainer. Drain all the water. Let the corn cob and the potatoes cool completely at room temperature.
There should be no water or moisture when you start mixing the corn and the potatoes. Carefully remove the corn kernels from the cooked cob with a sharp knife.
Make Corn Cheese Mixture
3. In a pan or bowl, mash the potatoes very well. There should be no lumps. You can choose to first grate and then mash the boiled potatoes.
4. Add the scraped corn kernels.
5. Grate 50 grams, roughly ½ cup, of processed cheese. Set aside.
6. Now add the seasonings – ½ teaspoon of garlic paste or minced garlic, ½ teaspoon of crushed black pepper (or pepper powder), and salt to taste.
7. Add the grated cheese to the corn and mashed potatoes mixture.
8. Then add ½ teaspoon of dried basil, ½ teaspoon of dried oregano, and 4 tablespoons of all-purpose flour. Feel free to use fresh herbs if you have them.
9. Mix very well. Check the taste and add some more pepper or salt if required.
10. Use your hands to form the mixture into small to medium-sized balls. They should be roughly the size of a large golf ball or slightly smaller.
Fry Cheese Corn Balls
11. Heat oil on medium heat in a deep pan or wok (kadai). Check the temperature of the oil by adding a tiny ball made from the mixture.
12. The ball should rise to the surface steadily and gradually. If the ball comes up slowly, then the oil is not hot enough. If it comes up too quickly, the oil is very hot, so reduce the heat.
Also, check to see if the corn cheese ball breaks apart in the hot oil. If it does, then add 1 to 2 tablespoons more of the all-purpose flour or as needed to the corn-cheese mixture and mix again.
13. When the temperature is right, carefully slide a few of the cheese corn balls gently into the hot oil.
14. Fry for a few minutes.
15. When one side turns golden, use a slotted spoon to turn them over. But don’t rush them!
If you poke them too much before they are ready the cheese balls are likely to break in the oil.
16. Turn again a couple of times to get an even golden color, and to ensure that they have cooked completely.
17. Transfer them with the slotted spoon to paper towels. This will help to absorb any excess oil and make them nice and crispy. Fry the remaining cheese and cornballs using the same steps.
18. Serve cheese cornballs hot or warm with your preferred dipping sauce.
FAQs
How do I make baked cheese cornballs?
Prepare and shape the cheese balls per the recipe. Place them on a greased baking tray. Then bake in a 200 degrees Celsius (392 degrees Fahrenheit) pre-heated oven for 15 to 20 minutes, until golden on top.
Can I make this recipe with pureed or canned creamed corn?
I use whole-kernel corn for this recipe and do not recommend that you puree them. I did try preparing corn cheese balls with pureed and creamed corn and the results were not good.
If using canned corn, make sure to use cooked corn and not raw corn. Do not use either frozen or fresh raw corn kernels as these will explode or burst in the oil. Always make sure to cook the corn kernels thoroughly by steaming or boiling them before using them in the recipe.
What should I serve with cheese cornballs?
Serve them with Tomato Ketchup, Mint Chutney, or Coriander Chutney. These bright and acidic condiments go well with the fried cheesy goodness of the cornballs.
How long do homemade cornballs keep well?
These snacks are best when enjoyed warm in the oven or fryer. However, leftovers can be kept for up to 1 day but they will lose their crispy texture.
Once they cool completely, transfer the cheese corn balls to an airtight container and store in the refrigerator.