Korean Corn Cheese Balls
Korean Corn Cheese Balls is a easy Korean recipe that serves 4. 300 calories per serving. Recipe by EasyHomeMeals on YouTube.
Prep: 10 min | Cook: 4 min | Total: 22 min
Cost: $3.37 total, $0.84 per serving
Ingredients
- 1 can (15 oz) Canned Corn (drained)
- 0.5 cup All-Purpose Flour (for coating)
- 2 tablespoons Cornstarch (helps crispness)
- 0.5 teaspoon Salt (seasoning)
- 1 teaspoon Granulated Sugar (balances flavor)
- 1 large Egg Yolk (binds mixture)
- 1 tablespoon Water (thin egg wash)
- 100 grams Mozzarella Cheese (cut into ½‑inch cubes)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
- 2 cups Vegetable Oil (for deep frying)
Instructions
Drain and Transfer Corn
Open a 15‑oz can of corn, pour into a colander and let drain completely. Transfer the drained kernels to a large mixing bowl.
Time: PT1M
Coat Corn with Flour Mixture
Add 1/2 cup all‑purpose flour, 2 tbsp cornstarch, ½ tsp salt, and 1 tsp sugar to the bowl. Toss gently until each kernel is evenly coated.
Time: PT2M
Make Egg Wash
Separate one large egg yolk into a small bowl, add 1 tbsp water, and whisk until smooth.
Time: PT1M
Bind Corn Mixture
Pour the egg wash over the coated corn and stir quickly to combine; the mixture should cling together.
Time: PT1M
Cube the Mozzarella
Slice the 100 g mozzarella block into ½‑inch cubes.
Time: PT2M
Shape Corn Cheese Balls
Take a small handful of the corn mixture, place one cheese cube in the center, and roll between your palms to form a compact ball about 1‑inch diameter.
Time: PT5M
Preheat Frying Oil
Pour 2 cups vegetable oil into a deep‑sided pan, heat over medium‑high until it reaches 350°F.
Time: PT3M
Temperature: 350°F
Fry the Balls
Carefully lower 4‑5 balls into the hot oil using tongs. Fry for about 4 minutes, turning once, until golden brown and crispy.
Time: PT4M
Temperature: 350°F
Drain and Garnish
Remove the balls with a slotted spoon, place on paper towels to drain excess oil, then sprinkle chopped parsley over them.
Time: PT1M
Nutrition Facts
- Calories
- 300
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Canned Corn: frozen corn, thawed
- Instead of All-Purpose Flour: rice flour (gluten‑free)
- Instead of Cornstarch: potato starch
- Instead of Egg Yolk: egg white (less binding)
- Instead of Mozzarella Cheese: other meltable cheese like cheddar
- Instead of Fresh Parsley: cilantro
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Frying Pan or Deep Fryer
- Tongs or Slotted Spoon
- Thermometer (optional)
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Coating corn evenly with flour and cornstarch
- Ensuring the cheese cube stays centered inside each ball
- Maintaining oil temperature at 350°F
- Frying without overcrowding the pan
Chef Tips from the Video
- For extra crunch, roll the coated corn in a thin layer of panko before frying.
- Season the finished balls with a pinch of smoked paprika for depth.
- Serve with a spicy mayo dip for contrast.
Troubleshooting
Corn balls fall apart during frying.
Make sure the egg wash fully coats the mixture and the cheese is centered; chill the balls for 10 minutes before frying to firm them up.
Cheese leaks out and melts in the oil.
Use cold cheese cubes and seal the ball tightly; avoid over‑filling and handle gently when transferring to oil.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze uncooked balls on a tray, then transfer to a zip‑top bag; keep up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Best eaten fresh; can sit out for up to 1 hour.
Make-Ahead Tips
- Prepare the corn mixture and keep refrigerated for up to 24 hours.
- Cube the mozzarella and store in an airtight container.
- Preheat oil just before frying for best texture.
Frequently Asked Questions
What is the cultural significance and history of Korean corn cheese balls in Korean cuisine?
Corn cheese balls are a modern Korean street‑food twist that blends the popular corn cheese snack with a bite‑size, fried form. They reflect Korea’s love for cheesy, indulgent snacks that are easy to share at markets and festivals.
What are the traditional regional variations of corn cheese snacks in Korea?
In Seoul’s street stalls, corn cheese is often served on a hot plate with melted cheese, while in Busan coastal areas it may be mixed with seafood. Some regions add gochujang for a spicy kick, but the basic corn‑cheese combination remains the same.
How is corn cheese traditionally served in Korean street food culture?
It is usually served hot on a small metal tray, topped with a drizzle of melted cheese, a sprinkle of chopped scallions, and sometimes a dash of chili powder. The snack is eaten with a toothpick or small fork while still sizzling.
What occasions or celebrations is corn cheese commonly enjoyed in Korea?
Corn cheese is a popular late‑night snack after drinking, often found at pojangmacha (street tents) and during festivals like Chuseok when families gather for casual finger foods.
What authentic Korean ingredients are essential for making corn cheese balls versus acceptable substitutes?
Authentic ingredients include Korean‑style sweet corn (often canned), Korean mozzarella or a mild meltable cheese, and a light coating of flour and cornstarch. Substitutes like cheddar or frozen corn work, but they change the traditional flavor profile.
What other Korean side dishes pair well with corn cheese balls?
They pair nicely with kimchi, pickled radish (danmuji), or a simple cucumber‑soy sauce salad. A cold barley tea (bori‑sikhye) also balances the richness.
What are the most common mistakes to avoid when making Korean corn cheese balls?
Common errors include under‑coating the corn, which leads to falling apart, and frying at too low a temperature, which makes the balls greasy. Also, over‑filling with cheese can cause leakage during frying.
Why does this recipe use both flour and cornstarch instead of just one thickener?
Flour provides structure while cornstarch adds a light, crisp texture. The combination creates a coating that stays crunchy even after frying, which is key to the authentic bite of Korean corn cheese balls.
Can I make Korean corn cheese balls ahead of time and how should I store them?
Yes, you can prepare the coated corn mixture and shape the balls up to a day ahead; keep them covered in the refrigerator. Fry them just before serving for maximum crispness, or freeze uncooked balls for later use.
What does the YouTube channel EasyHomeMeals specialize in?
The YouTube channel EasyHomeMeals specializes in simple, budget‑friendly home cooking tutorials that focus on quick, everyday recipes for busy families and beginner cooks.
What is the cooking philosophy and style of the YouTube channel EasyHomeMeals?
EasyHomeMeals emphasizes approachable techniques, minimal equipment, and clear step‑by‑step visuals, encouraging viewers to recreate restaurant‑style flavors at home without complicated ingredients.
Last updated: September 6, 2026
