Cheesy corn balls are savoury, bite-sized, delicious cheesy treats that create an exciting contrast between the sweetness of the corn and the rich, creamy flavour of the melted cheese. They're great for special occasions; you could use them at parties, informal family gatherings, or any casual get-together. This cheesy cornball recipe is easily made for an appetiser that will become a staple in your home. Homemade cheesy corn balls are a mixture of sweet corn kernels, shredded cheese, and a blend of seasonings. cheesy corn balls are savoury but with a slight sweetness in style; the natural sweetness of the corn is blended perfectly with the gooey, melted cheese inside. The crust is crispy and crunchy on the outside and, put together, would provide an exciting contrast with the soft interior. cheesy corn balls will win people over with their irresistible texture and flavour, whether fried or baked. This cheesy cornball recipe is easy to follow and may be made any way you like. Add diced jalapeños for that spicy punch or a handful of herbs such as cilantro for a fresh flavour. Such a versatile dish makes it a favourite with kids and adults, and it won't be disappointing when dipped into your favourite ranch or tangy salsa. cheesy corn balls are super easy and very tasty. With sweet corn and savoury cheese, anyone will probably fall for your cheesy corn balls at your next event.

• 1 cup corn kernels
• 150 gms potato
• 50 gms processed cheese
• 1/2 tsp black pepper powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic paste
• 4 tbsp maida
• Salt
• Oil

• Make your cheesy corn balls, crispy outside and cheesy inside with this easy guide.
• First, boil 150 gms of potato (or one large potato) peeled and salted in water until it's cooked.
• This usually will take about 10-15 minutes, depending on how big your potato is.
• Once the potato is boiled, drain it and let it cool.
• When it has cooled enough to handle, mash the potato with a fork or potato masher until there are no lumps.
• While the potato is boiling, boil the corn. You will require one medium or large corn cob, or you can use about ¾ to 1 cup of corn kernels.
• When your potato and corn are ready, combine them in a large mixing bowl.
• Add 50 grams of processed cheese or about half a cup of grated cheese.
• Add 1/2 teaspoon of ground black pepper or black pepper powder to give your cheesy corn balls a mild and hot spicy taste.
• Now, add 1/2 teaspoon of dried basil for an aromatic herbal flavour.
• Fresh basil can also be used for the same purpose by adding about 1/2 tablespoon of finely chopped fresh basil leaves to it.
• Add half a teaspoon of dried oregano for an Italian flavor.
• Add 1/2 teaspoon of garlic paste, or to heighten the flavour of garlic, crush 2-3 small to medium-sized cloves using a mortar and pestle.
• Mix everything well in the bowl to distribute the flavours evenly.
• Add four tablespoons of all-purpose flour, maida, to the mixture. It will bind it and will be easy to shape into cheesy corn balls.
• Adding flour helps in frying cheesy corn balls so that they maintain their shape and become crispy outside.
• Mix the dough with the flour, if needed. If it remains soft, then add a little more flour; however, don't let it get too dry.
• Once the mixture is well combined, it's time to shape the cheesy corn balls.
• Take small portions of the mixture and roll them into smooth, round balls, around 1 to 1.5 inches in diameter.
• Pour sufficient oil into a deep frying pan or wok to deep fry the corn balls. Put in the cheesy corn balls carefully while the oil is hot.
• Fry till they are crispy and golden brown on both sides for about 3-4 minutes, turning them frequently.
• Enjoy the recipe of cheesy corn balls hot with your favourite dipping sauce.