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Corn Cheese Balls

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2 medium Boiled potatoes
1 1/2 cups Boiled sweet corn
1 up Grated proceed cheese
1 tbsp Milk
1/2 cup Fresh coriander
2 tbsp Cornflour
2 tbsp All purpose flour
2 tsp Pizza seasoning
Salt as per taste
2 cups Bread crumbs
Oil for frying

Corn Cheese Balls

How to make Corn Cheese Balls

  • 45 minutes
  • Serves 2
  • Easy


Step-by-step picture instructions on how to make corn cheese balls will guide you to discover a whole new way of making it.  This recipe is a guide for all the moms who have fussy and picky eaters.

The mild, subtle and simple flavor of this Corn cheese balls recipe will make a fantastic snack option for kids. It is also an ideal recipe for large crowds when you are planning to throw a party.

how to make Corn Cheese Balls


The creaminess of cheese along with corn and potatoes makes a perfect match made in heaven. It is then dipped in breadcrumbs and deep fried to get the perfect crunchiness.

In this recipe, I have boiled sweet corns and have to grind it to a coarse paste and mixed with mashed potatoes and grated cheese. It has very mild flavors and it’s a simple and no fuss recipe.


how to make Corn Cheese Balls

Both my daughters love corn cheese balls and had demanded me to make it yesterday for snacks. At the same time, they had told me that it has to be mild, melt in the mouth and delicious corn cheese balls. So I have made this recipe especially keeping them in mind.

The results were good as you can see it in the pictures and I am super happy that they simply pounced on it and relished it to the core. Now this will definitely go in my cooking repertoire for kids recipe.

Well, you can alter the recipe little bit, for making it spicier you can add finely chopped green chilies or chilli flakes. I have not added as my daughters can’t eat spicy food. You can also avoid making a coarse paste of corn and keep the corn kernel as it is. This will work just well.  You can also add garam masala, red chilli powder to make it more aromatic.

how to make Corn Cheese Balls


how to make Corn Cheese Balls

More Kids friendly recipes:

  1. Veg and cheese quesadilla
  2. Dates and Oats tarts
  3. Multigrain Mango jaggery cake
  4. Red grapes and cheese crostini
  5. Aloo Tikki
  6. Red velvet pasta
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Place sweet corn in a food processor, add little milk and make it a like a coarse paste.

Remove it in a plate and keep it aside.

Grate processed cheese and keep it aside.


Take 2 boiled potatoes and smash it in a big plate.

Add sweet corn paste and cheese in it.

Mix fresh coriander, salt, pizza seasoning in it.

Now add 1 tbsp cornflour and 1 tbsp all purpose flour.

Mix all the ingredients very gently with your hands.

If you find the stuffing little soft add little more corn flour.


Grease your hands with little oil so that the stuffing doesn't stick to your hands.

Pinch a lemon size ball and roll it in between your palms as shown in the picture.

If you want to add more cheese in the center then flatten the ball and place little cheese in it and roll it again.


Make balls of all the stuffing and keep it in the refrigerator for 10 minutes.

It is advisable to keep it in the refrigerator so that the balls become firm and do not break while frying.

Meanwhile make a paste by adding water in 1 tbsp cornflour and 1 tbsp all purpose flour.

After 10 minutes remove the balls from the refrigerator and first dip them in cornflour and all purpose flour and then roll them in bread crumbs.


Heat oil in a frying pan, once the oil starts to bubble softly drop the corn cheese balls in the oil and fry them on a medium to high flame.

Keep turning sides gently and fry till they are golden brown in color.

Fry all the balls in small batches and remove them in a kitchen napkin to remove any excess oil.
Serve corn cheese balls hot with tomato ketchup, green chutney or Mexican salsa.


How to make bread crumbs at home:

Take bread cores or bread slices and grind it into a food processor till you get a coarse dry mixture.

You can either make it in small batches as and when you need it or make it in a large batch and store the extra in a box in the refrigerator.

It will stay for 2 weeks at least.

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