These crispy corn and cheese pops are crunchy, flavorful, and guaranteed to be a crowd favorite at family gatherings, game days, girls’ nights, and parties. They’re quick and easy to prepare, yet so delicious and satisfying that your guests will be craving another bite long after the last one disappears.
While these cheesy corn pops are delicious enough to enjoy on their own, serving them with BBQ sauce, classic ketchup, or your favorite dipping sauce takes them to the next level.
Made with just a handful of simple ingredients—many of which you may already have in your pantry—these crispy pops come together in under 30 minutes. They’re the perfect quick and delicious snack to whip up whenever those savory cravings strike. What’s not to love?
How to Make Crispy Corn and Cheese Pops
EVERYTHING YOU NEED TO MAKE THIS RECIPE
- ½ cup boiled raw banana, mashed
- ¼ cup bell peppers, finely chopped
- ½ cup sweet corn, crushed
- 1 tbsp red chili flakes
- 1 tbsp dried oregano
- 2 tbsp fresh coriander, finely chopped
- 2 green chilies, finely chopped
- Salt, to taste
- 1 tbsp+¼ cup panko breadcrumbs
- 6 tbsp processed cheese, grated
- Mozzarella cheese, cut into small cubes
- 1 tsp+¼ cup corn flour, for the slurry
- Water, as needed for the slurry
- Oil, for deep frying
Easy Step-by-Step Instructions
1. In a medium bowl or large plate, add the boiled raw banana and mash it thoroughly with a fork until smooth.
2. Add the finely chopped bell peppers, crushed sweet corn, red chili flakes, oregano, fresh coriander, green chilies, salt, 1 tbsp panko breadcrumbs, 1 tsp corn flour, and grated processed cheese. Mix well until all the ingredients are evenly combined. Knead gently until you have a soft, dough-like mixture.
3. Take a table-tennis-ball-sized portion of the mixture and flatten it slightly. Place a small cube of mozzarella in the center, then carefully bring the edges together and seal completely. Roll gently between your palms to form a smooth ball. Repeat with the remaining mixture and mozzarella.
4. In a small bowl, combine ¼ cup corn flour with enough water to make a thick, smooth slurry.
5. Dip each stuffed ball into the corn flour slurry, then immediately roll it in the panko breadcrumbs, making sure it’s evenly coated on all sides. For an extra-crispy coating, dip the balls into the slurry and breadcrumbs a second time.
6. Place the coated balls in the refrigerator for 20–30 minutes. Chilling helps them firm up and prevents them from breaking apart while frying.
7. Heat the oil over medium heat. Carefully add the coated balls and fry until golden brown and crisp on all sides. Avoid overcrowding the pan so they cook evenly.
8. Remove the crispy corn and cheese pops from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dressing, BBQ sauce, or classic ketchup.
Ready to Serve & Devour!
Pro Tips for Better Results
- Remove excess moisture: Squeeze out as much water as possible from the crushed sweet corn before adding it to the mixture. Excess moisture can make the mixture loose and sticky, making the pops difficult to shape.
- Don’t skip chilling: Refrigerate the coated pops for 20–30 minutes before frying. This helps them hold their shape and keeps the mozzarella filling from leaking out during cooking.
- Fry over medium heat: Maintain medium heat while frying to achieve an evenly golden, crispy coating while allowing the cheese inside to melt properly.
- Air-fry for a lighter option: Preheat your air fryer to 385°F and cook the pops for about 15 minutes, gently shaking the basket every 5 minutes for even browning. Lightly spray or brush them with oil before air-frying for a crispier finish.
- Make them ahead: Shape and coat the pops in advance and refrigerate them until you’re ready to cook. Fry or air-fry them just before serving for the best texture and flavor.
Crispy Corn and Cheese Pops
Ingredients
Method
- Mash the boiled raw banana until smooth. Add bell peppers, corn, chili flakes, oregano, coriander, green chilies, salt, panko, corn flour, and processed cheese. Mix into a soft dough-like mixture.
- Take a small portion, flatten it, and place a mozzarella cube in the center. Seal and roll into a smooth ball. Repeat with the remaining mixture.
- Mix ¼ cup corn flour with water to make a thick slurry. Dip each ball into the slurry, then coat evenly with panko breadcrumbs. Double-coat for extra crispiness.
- Refrigerate the coated balls for 20–30 minutes to firm them up.
- Deep-fry over medium heat until golden and crisp, turning occasionally for even cooking. Avoid overcrowding the pan.
- Drain on a paper towel and serve hot with BBQ sauce, ketchup, or your favorite dipping sauce.