Place sweet corn in a food processor, add little milk, and make it a like a coarse paste.
Remove it on a plate and keep it aside.
Grate processed cheese and keep it aside.
Take 2 boiled potatoes and smash it on 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 cornflour.
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.