GOELD Oozy Cheesy Corn Bites – Ingredients, Nutrition Facts, and Recipe

  • Two medium-sized potatoes boiling (1 Cup of mashed potatoes).
  • 1 cup of boiling Sweet Corn
  • 3/4 cup grated cheese (mozzarella or processed)
  • Four tablespoons of finely chopped Coriander Leaves
  • 1 tablespoon grated Ginger
  • 1 Green Chilli Finely chopped
  • 1/2 teaspoon Chaat Masala Powder
  • 1/4 teaspoon black pepper powder
  • 2 Tablespoons Breadcrumbs
  • Salt as you like it
  • Two tablespoons of Maida (all-purpose grain)
  • 2 Tablespoons Corn-starch (cornflour).
  • 1/4 cup of water (or the amount you require)
  • 1/2 cup breadcrumbs
  • Salt according to your preferences.
  • Deep-frying oil


  • Cook two large potatoes and 1 teaspoon sweet potato until they are tender. Peel and mash the cooked potatoes.
  • Boil the sweet corn
  • Add 3/4 cup grated cheese (mozzarella or processed).
  • Include 4 tablespoons chopped coriander leaves, 1 cup grated ginger, 1 finely diced green chili, 1/2 teaspoon Chaat masala powder, 1 teaspoon of black pepper, and 2 tablespoons of breadcrumbs or more if needed.
  • Mix thoroughly. Add additional breadcrumbs if the mixture is difficult to handle or sticky. Include salt in the mix If required.
  • Form 10-12 small cheesy corn balls from the mixture, approximately the size of a lemon.
  • Add 2 tablespoons of corn starch (white flour) to a medium bowl. Add 1/4 cup of water, each one at a time, until you’ve created an extremely dense paste. Mix 1 cup of breadcrumbs in a dry bowl or on a plate.
  • Take some dough and roll it into a ball & coat with breadcrumbs.
  • Transfer them to dishes.
  • Dip one ball into the corn starch-maida mixture. It is vital to thoroughly coat the ball.
  • Use the spoon to gently take away the ball. Roll it into breadcrumbs.
  • It is essential to ensure that the ball is dusted with breadcrumbs.
  • Repeat the process with the remaining cheesy corn. You can deep fry them in the manner described above or put them in a bag and store them in the freezer for later use. They can last for up to one month.
  • In a large fry pan, prepare the oil at moderate temperature. When the oil is at medium temperature, ‘test the oil to check if it is sufficiently heated’, If it doesn’t rise again with no color change, the oil is prepared. After that, put one cheese ball into the oil. Then, deep fry it until it is brown on both sides. You can add up to 4 cheesy corn balls into the oil to cook until it’s done.
  • Make use of a slotted spoon to transfer them out and transfer them onto an uncooked plate lined with a dish towel. GOELD Cheesy corn bites with Potato Cheese are best when served right away. Serve them hot with tomato sauce.

Tips and Variations:

Bake: Baking with 200C (392 F) for 15 minutes in a 350F oven preheated.

SHOW FRY: Make use of the pan to fry them shallowly.

Party: Make the cheesy corn balls in advance and put them in a bag that you can freeze for up to a month. They can be cooked at the moment you’re serving them.

Variation: Utilize 1/2 teaspoon of red chili powder, half teaspoon of oregano (or other pizza seasonings), 1/2 cup garlic paste in place of 1 teaspoon masala, half teaspoon paste of ginger as well as 1 chopped chili.

The Taste: Crispy, Cheesy

Serve Oozy cheesy corn bites as a snack at a gathering or a party, or as an after school snack for kids.    

Nutrition Facts:

Serving Size:

Cheese corn bites of cheese (50ggrams).


Calories begin at Fat 144 calories.

Calories 260 25%

The Total Fat 16g grams 23%
Saturated Fat 4.5gms
Trans Fat 0.01g grams 2%
Cholesterol 5 mg milligrams 22%
Sodium 530mg milligrams 4%
Potassium 125mg milligrams 9%
Total carbohydrate 0
Protein 26 grams 0%
Dietary fibe 0g
Sugars 4g
Protein 3gm 0%
Vitamin A 0%
Vitamin C 3.1%
Calcium 1.7%