Cheese corn balls | How to make Cheese corn balls

By Monika S Suman  |  23rd Jun 2016  |  
4.6 from 10 reviews Rate It!
  • Cheese corn balls, How to make Cheese corn balls
Cheese corn ballsby Monika S Suman
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About Cheese corn balls Recipe

Adapted from Tarla dalal's website, these cheese corn balls makes an amazing starter, preparation can be done well in advance too.

Cheese corn balls, a deliciously finger licking recipe to treat your family and friends. This recipe of Cheese corn balls by Monika S Suman will definitely help you in its preparation. The Cheese corn balls can be prepared within 10 minutes. The time taken for cooking Cheese corn balls is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Cheese corn balls step by step. The detailed explanation makes Cheese corn balls so simple and easy that even beginners can try it out. The recipe for Cheese corn balls can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cheese corn balls from BetterButter.

Cheese corn balls

Ingredients to make Cheese corn balls

  • 1 tbsp + 1/4 cup maida/all purpose flour
  • 1 tbsp butter
  • 1/2 cup milk
  • 3/4 cup sweet corn, boiled
  • 1/2 tsp pepper powder
  • 1/2 tsp Oregano
  • 1 tbsp coriander leaves, finely chopped
  • 1 green chilly, finely chopped
  • 1/4 cup Grated Cheese
  • salt as per taste
  • bread crumbs as needed for coating the balls

How to make Cheese corn balls

  1. In a mixing bowl, mash the sweet corns nicely with your clean hands. Keep aside. Heat a pan, add butter and 1 tbsp of all purpose flour. Mix well.
  2. Start adding milk to it, stir nicely and insure no lumps are formed. The mixture will start to thicken. Switch off the flame, when the mixture turns very thick. Let it cool completely.
  3. Add mashed sweet corn, salt, pepper, oregano, cheese, coriander leaves and green chilly to the mixture. Mix properly and make balls out of it. Keep aside.
  4. Prepare a batter (Medium consistency) using 1/4 cup maida and water. Dip the balls in the batter and roll into the bread crumbs. Make sure the corn balls are properly coated with bread crumbs.
  5. Repeat the same process (dipping and coating the balls) again. Keep it in the fridge for 15-20 minutes before frying.
  6. Deep fry the balls till they are golden brown in colour or make this in appe pan. Serve immediately with ketchup or dips of your choice.

My Tip:

Make sure there is no moisture in the corn while mashing. Squeeze nicely. The dough consistency needs to be right. If they are soft, than it will not retain its shape while frying. I make these in appe pan or shallow fry in a non stick pan. I have never tried deep frying these as I believe they will turn extra rich. Also, you need to handle the balls very gently while frying them.

Reviews for Cheese corn balls (10)

Madhumathi Ramaiah7 months ago

I will try now

Zeenath Amaanullaha year ago

jus fab..:blush::blush:

Pallavi Srivastava Singha year ago


Chitrangada Chakrabortya year ago


Niki Virmani2 years ago


chitrakshi Gupta2 years ago


sandhya passary2 years ago


Leena Galia2 years ago


Geetanjali Mashelkar2 years ago


Meena Kumari2 years ago


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