Cheesy Corn Poppers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/cheesy-corn-poppers-recipe/
