Cheesy Corn Poppers Recipe

Introduction

Cheesy Corn Poppers are crispy, golden bites bursting with fresh corn and melted cheese. Perfect as a snack or appetizer, these flavorful poppers combine creamy cheeses with a hint of spice for an irresistible treat.

Ingredients

• 4 cups fresh corn kernels (from about 6 ears)
• 1 1/2 cups shredded mozzarella
• 6 oz. cream cheese
• 2 large eggs, beaten
• 4 green onions, finely chopped, plus more for garnish
• 1/2 tsp. chili powder
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• Vegetable oil, for frying

Instructions

1. Step 1: In a large bowl, combine the corn, mozzarella, cream cheese, green onions, and chili powder. Season with kosher salt and freshly ground black pepper to taste. Add the cornmeal, flour, and beaten eggs, then stir until the corn is thoroughly coated and the mixture is well combined.
2. Step 2: Scoop the mixture into small balls using a spoon or your hands. In a separate bowl, combine the panko bread crumbs and grated Parmesan, seasoning with a pinch of salt. Roll each ball in the panko mixture until evenly coated.
3. Step 3: Heat about 1 inch of vegetable oil in a large pot over medium heat until shimmering. Working in batches, carefully add the corn poppers to the hot oil. Fry until golden and crispy all over, about 6 minutes total, turning them occasionally for even cooking.
4. Step 4: Remove the poppers with a slotted spoon and drain on paper towels. Garnish with additional grated Parmesan and chopped green onions. Serve warm and enjoy.

Tips & Variations

• For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the corn mixture.
• Swap mozzarella for sharp cheddar for a richer flavor.
• Use an air fryer to reduce oil usage; cook at 375°F (190°C) for 10-12 minutes, turning halfway through.
• Ensure the oil is hot enough before frying to keep poppers crispy and prevent excess oil absorption.

Storage

Store leftover corn poppers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 10 minutes or until crispy and warmed through. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn well before using to prevent excess moisture from affecting the batter consistency.

Can I bake these instead of frying?

You can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through, but frying gives the best crispy texture.

Cheesy Corn Poppers Recipe

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4.8 from 128 reviews

These Cheesy Corn Poppers are a deliciously crispy and cheesy appetizer perfect for sharing. Made with fresh corn, mozzarella, cream cheese, and a blend of seasonings, these bite-sized balls are coated in panko breadcrumbs and fried to golden perfection. They make a flavorful and satisfying snack or party treat, garnished with Parmesan and green onions for extra zest.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 poppers 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn Mixture

• 4 cups fresh corn kernels (from about 6 ears)
• 1 1/2 cups shredded mozzarella cheese
• 6 oz. cream cheese
• 4 green onions, finely chopped, plus more for garnish
• 1/2 tsp. chili powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Coating and Binding

• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Breading

• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan cheese, plus more for garnish
• Kosher salt, to taste

For Frying

• Vegetable oil, for frying (about 1 inch depth)

Instructions

1. Prepare the Corn Mixture: In a large bowl, combine the fresh corn kernels, shredded mozzarella, cream cheese, finely chopped green onions, and chili powder. Season the mixture generously with kosher salt and freshly ground black pepper. Stir in the cornmeal, all-purpose flour, and beaten eggs until the corn is thoroughly coated and the mixture is well combined.
2. Form and Bread the Poppers: Using your hands or a small scoop, form the mixture into small balls of even size. In a separate bowl, mix together the panko bread crumbs, freshly grated Parmesan cheese, and a pinch of kosher salt. Roll each corn ball in the panko-Parmesan mixture until fully coated, ensuring a nice crunchy outer layer.
3. Heat the Oil: Pour vegetable oil into a large pot to a depth of about one inch. Heat the oil over medium heat until it shimmers and reaches approximately 350°F (175°C), indicating it is hot enough for frying.
4. Fry the Corn Poppers: Working in batches to avoid overcrowding, carefully add the coated corn poppers to the hot oil. Fry them until they are golden brown and crisp on all sides, about 6 minutes total, turning as needed to ensure even cooking.
5. Drain and Garnish: Remove the poppers with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with additional freshly grated Parmesan and chopped green onions. Serve warm for the best flavor and texture.

Notes

• For a spicier kick, increase the chili powder or add some finely chopped jalapeños to the corn mixture.
• Ensure the oil temperature is steady to avoid greasy poppers; too low and they will absorb oil, too hot and they will burn quickly.
• These poppers can be kept warm in a low oven (about 200°F) if cooking in batches.
• To make these ahead, prepare the balls and refrigerate before breading and frying.
• Use fresh corn for the best flavor; if using frozen, thaw and drain well before use.

Keywords: corn poppers, cheesy corn balls, fried appetizers, mozzarella, cream cheese, snack recipe