Korean Corn Cheese Balls

Korean Corn Cheese Balls

This corn cheese-yaki is a marriage between Korean style cheese corn and Japanese takoyaki. With the crispy cheese crust and the soft cheesy inside with kernels of sweet corn exploding in your mouth, this is an irresistible bite for your late night cravings.

I'm usually a big opposer to single use kitchen utensils. Avocado slicers, garlic peelers, egg steamers; you use them a maximum of once or twice a year, and these items end up becoming junk and clutter. And I had that same notion with takoyaki pans. When am I ever going to make takoyaki at home more than a couple of times a year? But no, these are niftier than you think. Because of the rounded surface, it's an incredibly useful tool to sear anything spherical, like meatballs / fishballs / veggieballs etc. It's also a great tool for fondue night to customize toppings. So… think about it!

Ingredients

1 egg
½ cup AP Flour
½ cup potato starch
2 cups water
1 tsp salt
½ cup canned corn
½ cup low moisture mozzarella
1 tbsp neutral oil
Mayonnaise for garnish

Directions

1. Prepare the batter. In a large bowl, crack 1 egg, add flour and potato starch, salt, and water. Whisk well to combine until the egg has been completely homogenized. 
2. On medium high heat, heat the takoyaki pan until it comes up to temperature. 
3. Once the takoyaki pan has come up to temperature, drizzle in neutral oil in all the holes. Using a paper towel, wipe away excess oil so the surface is shiny but not overly oily. 
4. Pour the prepared batter into the holes, to ¾ of the height of the hole. 
5. Then sprinkle in the corn and then the cheese on top. 
6. Cover the pan with more batter until it fills the pan. You have to overfill the holes in order for there to be enough batter to make a spherical shape. 
7. Using a chopstick, divide the batter in grid shape. 
8. Then flip the corn cheese yaki by 90 degrees. Repeat for rest.
9. Keep flipping 90 degrees until all the balls are golden brown. This should take around 10-15 minutes. 
10. Transfer onto a plate and top with mayonnaise, corn, and more cheese. Enjoy! 

Korean Corn Cheese Balls

4 from 158 votes

Recipe by Doobydobap Course: Snacks, Late NightCuisine: Fusion, Korean, JapaneseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

With the crispy cheese crust and the soft cheesy inside with kernels of sweet corn exploding in your mouth, this is an irresistible bite for your late night cravings.

Ingredients

• 1 egg

• ½ cup AP Flour

• ½ cup potato starch

• 2 cups water

• 1 tsp salt

• ½ cup canned corn

• ½ cup low moisture mozzarella

• 1 tbsp neutral oil

• Mayonnaise for garnish

instructions

• Prepare the batter. In a large bowl, crack 1 egg, add flour and potato starch, salt, and water. Whisk well to combine until the egg has been completely homogenized.
• On medium high heat, heat the takoyaki pan until it comes up to temperature.
• Once the takoyaki pan has come up to temperature, drizzle in neutral oil in all the holes. Using a paper towel, wipe away excess oil so the surface is shiny but not overly oily.
• Pour the prepared batter into the holes, to ¾ of the height of the hole.
• Then sprinkle in the corn and then the cheese on top.
• Cover the pan with more batter until it fills the pan. You have to overfill the holes in order for there to be enough batter to make a spherical shape.
• Using a chopstick, divide the batter in grid shape.
• Then flip the corn cheese yaki by 90 degrees. Repeat for rest.
• Keep flipping 90 degrees until all the balls are golden brown. This should take around 10-15 minutes.
• Transfer onto a plate and top with mayonnaise, corn, and more cheese. Enjoy!

Recipe Video

Notes

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