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close up view of Corn Cheese Balls

Recipe of Corn Cheese Balls

Hetal Kamdar
Corn Cheese Balls Recipe with Step-by-step picture instructions will guide you to discover a whole new way of making it. They make an appetizing, perfect, and tasty snack options.
0 from 0 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Cuisine Indian
Servings -3


  • 2 medium Boiled potatoes
  • 1 1/2 cups Boiled sweet corn
  • 1 cup 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


  • 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.


  • 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 in the refrigerator for 2 weeks at least.
Keyword Cheese Balls, corn Appetizer, Corn Cheese Balls
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