These corn and cheese pops are crispy on the outside and cheesy in the middle. They’re great for game days, parties, or when you have friends and family over. They’re easy to make and are perfect for sharing.
I usually serve them with BBQ sauce or ketchup.
With a few ingredients, they’re ready in less than 30 minutes.
How to Make Crispy Corn and Cheese Pops
INGREDIENTS:
- 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
Step-by-Step Instructions
1. Add the boiled raw banana to a bowl or plate and mash it 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 everything well until it’s easy to shape.
3. Take a small portion of the mixture and flatten it slightly. Place a small cube of mozzarella in the center. Bring the edges together to cover the cheese, then gently roll it between your palms into a ball. Repeat with the rest of the 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 ball in the corn flour slurry, then roll it in the panko breadcrumbs. Coat it well all over. For a thicker coating, dip and coat them again.
6. Chill the pops for 20–30 minutes before frying. This keeps them from falling apart while frying.
7. Fry over medium heat until they’re golden and crispy on all sides.
8. Take the pops out of the oil and place them on a paper towel-lined plate to drain. Serve hot with BBQ sauce, ketchup, or your favorite dipping sauce.
Important Recipe Notes:
- Remove excess moisture: Squeeze out as much water as you can from the crushed sweet corn. Too much water can make the mixture sticky and difficult to shape.
- Refrigerate the pops for 20–30 minutes before frying. This firms them up and keeps the cheese from leaking out.
- Fry over medium heat: Keep the oil on medium heat. Fry the pops until golden and crisp without letting them brown too quickly.
- Air-fryer option: Preheat the air fryer to 385°F. Cook the pops for about 15 minutes, shaking the basket every 5 minutes. Lightly spray or brush them with oil before air-frying to make them crispy.
- Make them ahead: Shape and coat the pops in advance and refrigerate them until you’re ready to cook. For the best texture, cook them just before serving.
Crispy Corn and Cheese Pops
Ingredients
Method
- Add the boiled raw banana to a bowl or plate and mash it with a fork until smooth.
- 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 everything well until it’s easy to shape.
- Take a small portion of the mixture and flatten it slightly. Place a small cube of mozzarella in the center. Bring the edges together to cover the cheese, then gently roll it between your palms into a ball. Repeat with the rest of the mixture and mozzarella.
- In a small bowl, combine ¼ cup corn flour with enough water to make a thick, smooth slurry.
- Dip each ball in the corn flour slurry, then roll it in the panko breadcrumbs. Coat it well all over. For a thicker coating, dip and coat them again.
- Chill the pops for 20–30 minutes before frying. This keeps them from falling apart while frying.
- Fry over medium heat until they’re golden and crispy on all sides.
- Take the pops out of the oil and place them on a paper towel-lined plate to drain. Serve hot with BBQ sauce, ketchup, or your favorite dipping sauce.