Go Back

Cheese Corn Balls with Spicy Mayo Dip

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizers
Cuisine Indian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Make the Filling : In a large mixing bowl, combine boiled corn, mashed potatoes, cheese, green chilies, coriander, black pepper, red chili flakes, and salt. Add cornflour and breadcrumbs, mixing until you get a soft, non-sticky dough-like mixture. Taste and adjust seasoning.
  • Step 2: Shape the Balls : Take small portions of the mixture and roll into smooth balls (about 1 inch diameter). Place the shaped balls on a plate and refrigerate for 15–20 minutes to firm them up.
  • Step 3: Coat the Balls : Dip each ball into the cornflour slurry, then roll in breadcrumbs to coat evenly. For an extra-crispy crust, repeat the coating process once more.
  • Step 4: Deep Fry : Heat oil in a deep frying pan over medium heat. Drop a few balls at a time and fry until golden brown and crispy. Remove and drain on paper towels.
  • Step 5: Make the Spicy Mayo Dip : In a small bowl, mix together mayonnaise, hot sauce, lemon juice, and paprika. Whisk until creamy and smooth.