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Corn Cheese Balls

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Crispy on the outside and gooey on the inside, these Korean-inspired corn cheese balls are made with sweet corn, mozzarella, and a light flour batter. Perfect for a quick snack, party appetizer, or cheesy comfort food.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 5 cheese balls
  • Category: Snack
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

Ingredients

  • 1 can (14 oz) sweet corn, well drained
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch (or potato starch)
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 egg yolk
  • 1 tablespoon cold water
  • 5 to 6 cubes mozzarella cheese (1 cm each)
  • Neutral oil for deep frying (vegetable, sunflower, or grapeseed oil)

Instructions

  1. Preheat oil in a pot to 350°F (175°C), enough to fully submerge the cheese balls.
  2. Drain sweet corn thoroughly and place in a large mixing bowl.
  3. Add flour, cornstarch, salt, and sugar. Toss to coat the corn evenly.
  4. In a small bowl, whisk the egg yolk with cold water until smooth. Pour into the corn mixture and mix until it holds together slightly.
  5. Take about 2 tablespoons of the mixture, place a cheese cube in the center, and top with another 2 tablespoons. Gently shape into a ball, sealing the cheese inside.
  6. Carefully lower the formed balls into hot oil using a slotted spoon.
  7. Fry for 4 minutes or until golden brown and crispy. Do not overcrowd the pot.
  8. Remove and drain on paper towels or a wire rack. Serve hot with mayo and a sprinkle of chili powder.

Notes

  • Use fresh or frozen corn (cooked and drained) as a substitute for canned corn.
  • Add chopped green chilies or chili flakes for heat.
  • Use cheddar, gouda, or Monterey Jack for different flavor profiles.
  • If mixture is too wet, add a bit more cornstarch.
  • Bake at 400°F (200°C) for 15–18 minutes if avoiding deep-frying (texture will be less crispy).
  • Reheat leftovers in oven or air fryer; avoid microwaving.

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