Crispy Corn Cheese Bites

Why I Love This Recipe

I love how quick and satisfying these are to make. The sweetness of corn paired with gooey cheese and that crunchy coating creates an irresistible combo. I also appreciate that they use basic pantry ingredients and require no fancy tools. They’re a great vegetarian-friendly snack I can whip up in under 30 minutes, and I often customize them with spices or herbs for extra flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups corn kernels (canned or frozen, thawed and well-drained)

• 1 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 1/2 cup all-purpose flour

• 1 large egg

• 1/4 cup plain breadcrumbs

• Vegetable oil, for deep frying

Directions

1. Mix the Ingredients: In a large mixing bowl, I combine the corn, cheddar, mozzarella, flour, egg, and breadcrumbs. I stir everything together with a spatula until the mixture holds its shape.

2. Form the Bites: Using about 1 tablespoon of the mixture for each, I shape small balls with my hands and place them on a parchment-lined tray.

3. Heat the Oil: I pour vegetable oil into a deep pan or fryer until there’s enough to submerge the bites. I heat the oil to 350°F (175°C).

4. Fry the Bites: I gently lower the corn cheese balls into the oil in small batches, frying them for 3 to 4 minutes until they’re golden and crispy. I make sure not to overcrowd the pan.

5. Drain and Serve: Using a slotted spoon, I remove the bites and place them on paper towels to absorb extra oil. I serve them warm with my favorite dipping sauce—ranch, spicy mayo, or ketchup work great.

Servings and Timing

• Yield: About 18 bites (4 servings)

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Spicy Kick: I mix in chopped jalapeños or a pinch of chili flakes for heat.

• Herbed Version: I add a tablespoon of fresh parsley or chives for freshness.

• Smoky Flavor: A dash of smoked paprika or cumin brings a subtle depth.

• Air Fryer Option: I spray the bites with oil and air fry at 375°F for 10–12 minutes, flipping halfway.

• Gluten-Free: I use a gluten-free flour blend and breadcrumbs for an allergy-friendly version.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days.

• Freezer: These freeze well. I freeze the uncooked balls on a tray, then transfer to a zip-top bag.

• Reheating: I reheat them in the oven or air fryer at 350°F until warmed and crispy—about 5–7 minutes.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F for 18–20 minutes on a parchment-lined sheet, flipping halfway for even crispness.

How do I keep them from falling apart?

Draining the corn well and mixing thoroughly helps them hold their shape. If the mixture feels loose, I add a bit more flour or breadcrumbs.

Can I make the mixture ahead of time?

Absolutely. I prepare and chill the mixture or pre-shape the balls up to a day in advance.

What’s the best cheese combo?

I like cheddar for sharp flavor and mozzarella for meltiness, but pepper jack adds a fun spicy twist too.

Do I need to thaw frozen corn first?

Yes, I always thaw and drain frozen corn completely to avoid excess moisture.

Conclusion

These Crispy Corn Cheese Bites are the perfect snack—easy, cheesy, and wonderfully crunchy. Whether I’m making a quick bite for myself or feeding a crowd, they’re always a hit. With just a few simple ingredients and 25 minutes, I can whip up a batch that’s totally crave-worthy and impossible to stop at just one.