Total Time: 25-30 minutes
Serves: 8-10 popers
These little balls of corn and cheese are such a delight! This is a perfect dish to serve in cocktail parties. Soft, spicy, cheesy and delicious, these Cheese Corn Poppers have always been a crowd pleaser whenever I’ve made it. The salsa is optional, but it is so easy to make and the tanginess and acidity of the dish compliments the corn and cheese balls perfectly. The recipe, poppers and salsa combined, is simple and takes less than 30 minutes to prepare and cook. The recipe yields about 8-10 poppers. Try it out, and be ready to make it soon again!
INGREDIENTS:
For the cheese corn poppers:
1. 1 cup boiled American Sweet Corn
2. ½ cup grated mozzarella cheese
3. 1 boiled potato, mashed
4. 1-2 green chillies
5. 4 tbsp corn flour
6. ½ tsp red chili powder
7. ½ tsp black pepper, grounded
8. Salt to taste
9. Oil for frying
For the salsa:
1. 2 medium sized tomatoes, skinned and deseeded, finely chopped into squares
2. 1-2 green chilies finely chopped
3. 1 small onion finely chopped
4. 2-3 tbsp finely chopped coriander leaves
5. 3-4 tbsp finely chopped green capsisum
6. Lemon juice, to taste
7. ½ tsp black pepper powder
8. ½ tsp oregano powder
9. Salt to taste
METHOD:
1. For the salsa, combine all the ingredients- tomatoes, chilies, onions, capsicum and coriander- in a bowl and combine well. Add pepper, oregano and salt to taste and mix well. Add the lemon juice and adjust it according to your taste. (I used half a small lemon) Serve to a small serving bowl.
2. For the cheese corn poppers, in a large bowl add the mashed potato, salt, chili powder and pepper and mix well using your hands.
3. Add in the boiled corn, cheese and green chilies and combine them well with the potato.
4. Add the flour and corn flour and mix it well until well combined.
5. Using your hand and palm, make round balls.
6. Heat the oil in a kadai.
7. Cook the cheese corn balls in low flame so that the inside is cooked consistently.
8. Take it off from the heat and place it on a serving plate, serve hot with the salsa dip.
TIPS: If you are not too fond of salsa, try it out with sour cream, it tastes absolutely heavenly!
Recipe by: Sukanya Saha
Serves: 8-10 popers
These little balls of corn and cheese are such a delight! This is a perfect dish to serve in cocktail parties. Soft, spicy, cheesy and delicious, these Cheese Corn Poppers have always been a crowd pleaser whenever I’ve made it. The salsa is optional, but it is so easy to make and the tanginess and acidity of the dish compliments the corn and cheese balls perfectly. The recipe, poppers and salsa combined, is simple and takes less than 30 minutes to prepare and cook. The recipe yields about 8-10 poppers. Try it out, and be ready to make it soon again!
INGREDIENTS:
For the cheese corn poppers:
1. 1 cup boiled American Sweet Corn
2. ½ cup grated mozzarella cheese
3. 1 boiled potato, mashed
4. 1-2 green chillies
5. 4 tbsp corn flour
6. ½ tsp red chili powder
7. ½ tsp black pepper, grounded
8. Salt to taste
9. Oil for frying
For the salsa:
1. 2 medium sized tomatoes, skinned and deseeded, finely chopped into squares
2. 1-2 green chilies finely chopped
3. 1 small onion finely chopped
4. 2-3 tbsp finely chopped coriander leaves
5. 3-4 tbsp finely chopped green capsisum
6. Lemon juice, to taste
7. ½ tsp black pepper powder
8. ½ tsp oregano powder
9. Salt to taste
METHOD:
1. For the salsa, combine all the ingredients- tomatoes, chilies, onions, capsicum and coriander- in a bowl and combine well. Add pepper, oregano and salt to taste and mix well. Add the lemon juice and adjust it according to your taste. (I used half a small lemon) Serve to a small serving bowl.
2. For the cheese corn poppers, in a large bowl add the mashed potato, salt, chili powder and pepper and mix well using your hands.
3. Add in the boiled corn, cheese and green chilies and combine them well with the potato.
4. Add the flour and corn flour and mix it well until well combined.
5. Using your hand and palm, make round balls.
6. Heat the oil in a kadai.
7. Cook the cheese corn balls in low flame so that the inside is cooked consistently.
8. Take it off from the heat and place it on a serving plate, serve hot with the salsa dip.
TIPS: If you are not too fond of salsa, try it out with sour cream, it tastes absolutely heavenly!
Recipe by: Sukanya Saha