Corn cheese balls recipe – How to make cheese corn balls recipe – snacks recipesTweet
Corn cheese balls are a great starter and appetizer made with sweet corns, cheese and mild spices. Corn kernels is a wholesome cereal food and easily digested. Sweet corns are used in various other ways too like soups, salads, sweets etc. The combo of cheese and corn is very delicious and liked by kids as well as elders. It is a perfect starter for get-togethers and parties. Made with easily available ingredients at home, it is also a great idea for a quick snack for unexpected guests.
Prep Time : 15 mins
Cook Time : 25 mins
Yield : 9 corn cheese balls
Sweet corn – 1/2 cup
Cheese – 1/2 cup (grated) (mozarella or cube cheese)
Potato -1 (medium sized)
Cornflour – 2 tablespoons
Black pepper powder – 1/2 teaspoon
Red chilli flakes – 1 teaspoon
Oregano – 1 teaspoon
Maida or all-purpose flour – 2 tablespoons + 2 tablespoons
Bread slices – 2
Salt to taste
HOW TO MAKE OR PREPARE CORN CHEESE BALLS RECIPE
Boil the potato till cooked or pressure cook for 4 whistles. Once cooled down, peel the skin of the potato. Mash it well and keep aside. Pressure cook the sweet corn with little water for 4 whistles. Drain the water and blend the boiled sweet corn in a blender to a coarse paste. Set aside. Grind the bread slices to a coarse powder. Keep the bread crumbs mixture aside.
Take a mixing bowl. Add the mashed potato, sweet corn paste, grated cheese, cornflour, pepper powder, red chilli flakes, oregano and salt.
Mix well and make a smooth dough out of it. Shape them into equal round balls. Refrigerate them for half an hour. This helps to make it stiff and avoid breaking, during deep frying.
Keep the bread crumbs mixture, maida flour and maida batter ready. For the maida batter, mix 2 tablespoons of maida with little water to a make a smooth thick consistency. First roll the corn cheese balls in the maida flour.
Then dip it in the maida flour batter and then roll them in the bread crumbs mixture evenly. Make sure it is well coated.
Arrange the coated cheese balls in a plate. Deep fry the well coated cheese balls on medium flame till golden brown.
Drain them in an absorbent or tissue paper. Fry the remaining balls in the same manner. Serve hot.
Serve corn cheese balls with tomato ketchup or green chutney.
If the dough is watery, add little cornflour or maida. This will help in binding and make the dough stiff.
Add chopped coriander leaves for more taste and flavour.
While grinding the sweet corn, ensure there is no moisture in it.
You can use frozen corn or fresh corn as the season permits.