These cheesy corn poppers are epic! Think corn fritters, but cheesier, more flavoursome and with a golden crunchy crumb.
Whole corn kernels, cream cheese, grated cheese and spring onions are combined with cornmeal and rice flours to make the base mixture.
Shape into small patties, coat in panko breadcrumbs and pan fry until golden and crisp.
These cheesy corn poppers are served on a simple green salad with a tangy sweet chilli vinaigrette. Add a wedge of lemon, a dollop of yoghurt aioli sauce and you’re good to go!
Keen for a little something extra? Meat fans can add some pan fried bacon or chorizo. And carb lovers – serve with garlic bread or buttered fresh bread!
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These cheesy corn poppers are epic! Mini crumbed patties of corn, cheese and spring onion are pan fried until golden and crisp. Serve on a simple green salad with a tangy sweet chilli vinaigrette.
Add all dressing ingredients to a small jar and shake until well combined.
MAKE CORN POPPERS
Place cream cheese and egg in a large bowl and whisk together until almost smooth. Thinly slice spring onions. Drain corn well, then add three quarters of the corn to the cream cheese mixture together with the spring onions and cheese. Mix well.
Add cornmeal, rice flour, salt and peppers. Stir until just combined. Place breadcrumbs in a separate bowl. Shape 2 tablespoons of mixture into a small patty then dip in the breadcrumbs to coat all over. Repeat to use up remaining mixture (it should make about 20 patties).
Preheat oven to 100ºC (210ºF) fan bake. Heat 2 tablespoons oil in a large frying pan on medium to medium-high. Pan fry the poppers in batches for about 2 minutes each side, until golden brown and cooked through. Place on a rack set over an oven tray and keep warm in oven while you cook the rest (adding more oil to pan as needed).
While poppers are cooking, divide salad greens between individual serving plates. Thinly slice spring onions, cucumber (if using) and avocado. Place on top of the salad greens together with remaining corn. Drizzle with dressing. Add a wedge of lemon on the side, if desired. Stir yoghurt and aioli together in a small bowl and season to taste with salt and pepper.
Place corn poppers on top of salad. Add a dollop of yoghurt sauce and serve immediately.
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and choose gluten-free panko breadcrumbs. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: Rice flour could be swapped for plain flour if preferred. You can use 1/2 telegraph cucumber instead of a Lebanese cucumber. If you like a meatier meal, add some pan fried chorizo or bacon to the salad.
STORING AND REHEATING: Store corn poppers separate to salad and dressing. Poppers are best reheated in a frying pan or in the oven (try 180ºC / 360ºF fan bake for 15 minutes), otherwise they’ll lose their crispness. Assemble meal and dress salad just before serving.