Cheese Corn Balls are one of those magical snacks that combine everything you crave — crispy on the outside, soft and cheesy inside, and loaded with the sweetness of corn. These golden orbs are made from a creamy mixture of cheese, corn, potatoes, herbs, and spices, shaped into balls and deep-fried until perfectly crisp.

They are often served with a spicy mayo dip, balancing the richness with a zesty, creamy kick. Perfect for evening tea-time snacks, parties, or kids’ tiffins, these cheese corn balls are a guaranteed crowd-pleaser!

Why I Love This Recipe

I love this recipe because it’s simple, versatile, and utterly comforting. The combination of melting cheese and sweet corn wrapped in a crispy crust creates a perfect textural harmony.

Every bite bursts with flavor and warmth. Plus, they’re make-ahead friendly, freeze well, and can be served in so many creative ways — from appetizers to sides at family dinners. It’s a dish that brings smiles to both kids and adults alike!

Why It’s a Must-Try Dish

• Crispy, cheesy, and deliciously indulgent
• Perfect blend of creamy cheese and sweet corn
• Ideal for parties, snacks, or brunches
• Quick to prepare and freeze-friendly
• Fusion snack with an irresistible Indian twist

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 (about 12–15 balls)
• Calories: ~220 kcal per serving
• Course: Snack / Appetizer
• Cuisine: Indian Fusion

Ingredients

For the Cheese Corn Balls:

• 1 cup boiled sweet corn kernels
• 1 cup grated mozzarella or processed cheese
• 2 medium boiled potatoes, mashed
• 1/4 cup breadcrumbs (plus extra for coating)
• 2 tablespoons cornflour or all-purpose flour
• 1 tablespoon chopped coriander leaves
• 1–2 green chilies, finely chopped
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon garam masala (optional)
• Salt, to taste
• Oil, for deep frying

For the Coating:

• 2 tablespoons cornflour mixed with water (for slurry)
• 1/2 cup breadcrumbs, for coating

For the Spicy Mayo Dip:

• 3 tablespoons mayonnaise
• 1 teaspoon hot sauce or sriracha
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika or chili powder

Cooking Directions

Step 1: Make the Filling

1. In a large mixing bowl, combine boiled corn, mashed potatoes, cheese, green chilies, coriander, black pepper, red chili flakes, and salt.
2. Add cornflour and breadcrumbs, mixing until you get a soft, non-sticky dough-like mixture.
3. Taste and adjust seasoning.

Step 2: Shape the Balls

1. Take small portions of the mixture and roll into smooth balls (about 1 inch diameter).
2. Place the shaped balls on a plate and refrigerate for 15–20 minutes to firm them up.

Step 3: Coat the Balls

1. Dip each ball into the cornflour slurry, then roll in breadcrumbs to coat evenly.
2. For an extra-crispy crust, repeat the coating process once more.

Step 4: Deep Fry

1. Heat oil in a deep frying pan over medium heat.
2. Drop a few balls at a time and fry until golden brown and crispy.
3. Remove and drain on paper towels.

Step 5: Make the Spicy Mayo Dip

1. In a small bowl, mix together mayonnaise, hot sauce, lemon juice, and paprika.
2. Whisk until creamy and smooth.

Step-by-Step Summary

1. Prepare the cheese-corn mixture.
2. Shape into small balls and chill.
3. Coat with slurry and breadcrumbs.
4. Deep fry until crisp and golden.
5. Serve hot with spicy mayo dip.

How to Serve

• Serve the Cheese Corn Balls hot and crispy, alongside the spicy mayo dip.
• Garnish with fresh coriander or grated cheese for a beautiful finish.
• Pair with mint chutney or ketchup for variation.
• Great for tea parties, get-togethers, or festive snacks.

Recipe Tips

• Use cold mashed potatoes — they help hold the mixture together.
• Double-coat in breadcrumbs for extra crispiness.
• Do not overcrowd the pan while frying.
• You can air fry or bake for a healthier version.
• Freeze the shaped balls before frying for longer shelf life.

Variations

1. Cheesy Jalapeño Balls: Add chopped jalapeños and cheddar cheese for a spicy version.
2. Veggie Corn Balls: Mix in grated carrots, capsicum, or spinach for added nutrition.
3. Italian Style: Add oregano, basil, and mozzarella — serve with marinara sauce.
4. Baked Version: Bake at 200°C (400°F) for 20 minutes, flipping halfway, until golden.
5. Paneer-Corn Balls: Replace half the cheese with grated paneer for a lighter texture.

Freezing and Storage

To Refrigerate:

• Store fried corn balls in an airtight container for up to 2 days. Reheat in an air fryer or oven to crisp up.

To Freeze (Before Frying):

• Arrange shaped balls on a tray and freeze for 1 hour.
• Transfer to a zip-lock bag and store for up to 1 month.
• Fry directly from frozen (no need to thaw).

Special Equipment Needed

• Deep frying pan or kadai
• Mixing bowl
• Slotted spoon
• Paper towels
• Refrigerator (for chilling the mixture)

FAQ

Q: Can I air fry Cheese Corn Balls?
A: Yes! Brush them with oil and air fry at 200°C (400°F) for about 12–15 minutes until golden.

Q: My corn balls break in oil. What should I do?
A: The mixture may be too soft — add more breadcrumbs or refrigerate before frying.

Q: Can I use frozen corn?
A: Absolutely! Just thaw and pat dry before mixing.

Q: How can I make them gluten-free?
A: Replace breadcrumbs with crushed cornflakes or gluten-free panko.

Conclusion

Cheese Corn Balls with Spicy Mayo Dip are crispy, cheesy, and absolutely irresistible. Whether you’re hosting a party, looking for a delicious tea-time snack, or indulging in a comforting bite, these golden delights never disappoint. The combination of melty cheese, sweet corn, and spices wrapped in a crunchy crust makes them a must-try for every snack lover. Pair them with a zesty dip, and you’ve got the perfect appetizer for any occasion!