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Cheese Corn Balls

Cheese corn balls are crispy, golden bites with a gooey cheese center and a sweet corn crunch. They are made by mixing corn, cheese, and seasonings into a sticky dough, shaping into balls, then coating with breadcrumbs and frying until perfectly golden. The final texture combines a crunchy exterior with a warm, cheesy interior, making each bite irresistibly satisfying.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup fresh sweet corn kernels thawed if frozen
  • 1 cup shredded sharp cheddar cheese or mozzarella for milder flavor
  • 1 cup panko breadcrumbs for coating
  • 1/2 cup all-purpose flour or gluten-free alternative
  • 1 large egg beaten
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups neutral oil for frying

Equipment

  • Mixing Bowl
  • Deep frying pan or pot
  • Slotted spoon
  • Plate for breadcrumbs
  • Paper towels

Method
 

  1. In a large mixing bowl, combine the corn, shredded cheese, salt, and pepper. Mix until well integrated and the mixture becomes sticky and cohesive.
  2. Add the beaten egg and flour to the mixture. Stir thoroughly until the mixture holds together firmly, making a dense, sticky dough.
  3. With clean hands, scoop about a tablespoon of the mixture and gently roll it into a smooth ball. Repeat with the remaining mixture, shaping about 12 balls.
  4. Place the panko breadcrumbs on a plate. Roll each ball in the breadcrumbs, pressing lightly to ensure an even coating. Set aside on a plate.
  5. Heat the oil in a deep frying pan over medium-high heat until it reaches 350°F. To test, drop in a small piece of breadcrumb—if it sizzles immediately, the oil is ready.
  6. Carefully drop the coated balls into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
  7. Use a slotted spoon to remove the fried balls and transfer them to a plate lined with paper towels. Drain excess oil and let cool slightly.
  8. Serve the cheese corn balls warm, with your favorite dipping sauce or simply enjoy their crispy, cheesy goodness as is!