Korean Corn Cheese Balls
Korean Corn Cheese Balls is a easy Korean recipe that serves 2. 120 calories per serving. Recipe by Jecca Chantilly on YouTube.
Prep: 18 min | Cook: 9 min | Total: 40 min
Cost: $3.40 total, $1.70 per serving
Ingredients
- 1 can (15 oz) Corn Kernels (drained)
- 2 tablespoons All-Purpose Flour (for coating)
- 1 tablespoon Cornstarch (helps crispness)
- 0.5 teaspoon Salt (seasoning)
- 1 teaspoon Granulated Sugar (balances flavor)
- 1 large Egg Yolk (mixed with water)
- 1 tablespoon Water (for egg wash)
- 4 ounces Mozzarella Cheese (cut into 1‑cm cubes; Galbani brand used in video)
- 1 tablespoon Fresh Parsley (chopped for garnish)
Instructions
Drain the corn
Open the canned corn, pour into a colander and let it drain completely.
Time: PT2M
Coat the corn
Transfer the drained corn to a mixing bowl. Add the flour, cornstarch, salt, and sugar. Toss until every kernel is lightly coated.
Time: PT5M
Prepare the egg wash
In a small bowl, whisk together the egg yolk and a splash (1 tbsp) of water until smooth.
Time: PT2M
Bind the corn mixture
Pour the egg wash over the coated corn and toss again until the mixture is evenly moistened.
Time: PT2M
Cube the mozzarella
Slice the mozzarella into roughly 1‑cm cubes.
Time: PT2M
Form the cheese balls
Take a handful of the corn mixture, place a mozzarella cube in the center, and gently roll it between your palms into a compact ball.
Time: PT5M
Heat the oil
Fill the frying pan with enough oil to submerge the balls and heat over medium‑high until it reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry the balls
Carefully lower the 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 tongs, place on the paper‑towel‑lined plate to drain, and sprinkle chopped parsley over the top.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 5g
- Carbohydrates
- 12g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Corn Kernels: frozen corn, thawed
- Instead of All-Purpose Flour: rice flour (gluten‑free)
- Instead of Cornstarch: potato starch
- Instead of Egg Yolk: egg white (less rich)
- Instead of Mozzarella Cheese: any mild mozzarella
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Knife
- Cutting Board
- Frying Pan or Deep Fryer
- Tongs
- Plate Lined with Paper Towels
- Stove
Critical Steps — Do Not Skip
- Coating each corn kernel evenly with flour and cornstarch
- Binding the mixture with the egg wash
- Placing a mozzarella cube in the center before rolling
- Maintaining oil temperature at 350°F for a crisp exterior
Chef Tips from the Video
- For extra crunch, roll the coated balls lightly in panko breadcrumbs before frying.
- A pinch of smoked paprika in the coating adds a subtle smoky flavor.
Troubleshooting
Cheese leaks out during frying.
Make sure the corn coating is fully sealed around the cheese cube and the egg wash is evenly distributed. Chill the formed balls for 10 minutes before frying to firm them up.
Balls are soggy instead of crispy.
Confirm the oil is at 350°F before adding the balls and avoid overcrowding the pan. Fry each batch until golden brown, then drain on paper towels.
Coating falls off before frying.
Add a little more flour or cornstarch to the mixture, or increase the amount of egg wash slightly to improve adhesion.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat in a hot oven to regain crispness.
Freezer: Not recommended after frying; you can freeze uncooked balls on a tray, then fry from frozen.
Room temperature: Best served immediately; will become soggy after 30 minutes at room temperature.
Make-Ahead Tips
- Prepare the coated corn mixture and shape the balls up to 2 hours ahead; keep them covered in the fridge.
- Uncooked balls can be frozen on a parchment sheet, then transferred to a zip‑top bag for later frying.
Frequently Asked Questions
What is the cultural significance and history of Korean corn cheese balls in Korean snack cuisine?
Corn cheese (옥수수 치즈) is a popular Korean street‑food topping that mixes sweet corn with melted cheese. Turning it into bite‑size balls is a modern twist that blends the classic street snack with the global love for fried cheese bites, making it a fun party snack in Korea today.
What are the traditional regional variations of corn cheese in Korean cuisine?
In Korea, corn cheese is usually served on a hot plate with a generous layer of mozzarella and a drizzle of mayo. Some regions add gochujang for spice or use cheddar instead of mozzarella. The ball version keeps the core flavors while adding a crunchy exterior.
How is corn cheese traditionally served in Korea?
Traditionally it is served hot on a metal plate, topped with melted mozzarella, a sprinkle of chopped parsley or green onions, and a side of sweet chili sauce for dipping. The balls are a portable, bite‑size adaptation of that presentation.
What occasions or celebrations is corn cheese balls commonly associated with in Korean culture?
Corn cheese balls are popular at gatherings such as house parties, school festivals, and Korean BBQ outings where finger foods are shared. Their indulgent cheese melt makes them a favorite for late‑night snacking.
What other Korean dishes pair well with Korean corn cheese balls?
They pair nicely with Korean fried chicken, kimchi pancakes, or a simple bowl of bibimbap. A side of gochujang‑based dipping sauce balances the richness of the cheese.
What are the most common mistakes to avoid when making Korean corn cheese balls?
Common errors include frying at too low a temperature, which makes the coating soggy, and not sealing the cheese cube tightly, causing it to leak. Also, using too much water in the egg wash can make the coating fall apart.
Why does this Korean corn cheese balls recipe use an egg yolk and water wash instead of a full egg?
Only the yolk is needed for binding; it adds richness without making the mixture too wet. Adding the whole egg could make the coating overly soft and prevent a crisp fry.
Can I make Korean corn cheese balls ahead of time and how should I store them?
Yes, you can shape the balls and keep them refrigerated for up to 2 hours before frying, or freeze them on a tray and fry directly from frozen. Store fried balls in an airtight container and reheat in a hot oven to restore crispness.
What does the YouTube channel Jecca Chantilly specialize in?
The YouTube channel Jecca Chantilly focuses on approachable, home‑cooked recipes that blend international flavors with simple techniques, often featuring quick snack‑style dishes and clear step‑by‑step visuals.
How does the YouTube channel Jecca Chantilly's approach to Korean cooking differ from other Korean cooking channels?
Jecca Chantilly emphasizes easy, ingredient‑light adaptations of Korean street foods for Western kitchens, using readily available pantry items and minimal equipment, whereas many Korean channels stick to traditional methods and specialty ingredients.
Last updated: September 6, 2026
