Cheesy
Sweet Corn Poppers
Author: Lauren Miyashiro
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Makes 24 poppers
​
Ingredients:
-
6 ears corn, kernels removed
-
1 1/2 c. shredded mozzarella
-
3/4 (8-oz.) block cream cheese
-
2 large eggs, beaten
-
4 green onions, finely chopped, plus more for garnish
-
1/2 tsp. chili powder
-
3/4 c. cornmeal
-
1/2 c. all-purpose flour
-
3/4 c. panko bread crumbs
-
1/4 c. grated Parmesan, plus more for garnish
-
Kosher salt
-
Freshly ground black pepper
-
Vegetable oil, for frying
Instructions:
-
In a large bowl, combine corn, mozzarella, cream cheese, green onions, and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs and stir until corn is thoroughly coated.
-
Scoop mixture into small balls. (If it’s too loose, stir in up to ½ cup more flour and refrigerate for 30 minutes.) Combine panko and Parmesan and season with salt, then roll balls in panko.
-
In a large pot over medium heat, heat about 1” oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about 6 minutes total.
-
Garnish with more Parmesan and green onion. Serve warm.
​