CHEESY CORN POPPERS
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!
CHEESY CORN POPPERS
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.
Ingredients
DRESSING
- 2 Tbsp olive oil
- 1 1/2 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
- 1 tsp brown sugar
- 1 tsp wholegrain mustard
CORN POPPERS
- 125 g cream cheese (4.4oz)
- 1 egg
- 2 spring onions
- 2 x 400 g cans whole corn kernels, divided (1lb 2oz)
- 1 cup grated cheddar or Colby cheese (100g)
- 1/2 cup cornmeal flour (60g)
- 1/4 cup brown or white rice flour (30g)
- 1 tsp salt
- 1/4 tsp black pepper
- Pinch cayenne pepper (optional)
- 1 cup panko breadcrumbs (100g)
- 3-4 Tbsp rice bran oil
SALAD AND SAUCE
- 80 g salad greens (2.8oz)
- 2 spring onions
- 1 Lebanese cucumber (optional)
- 1 avocado
- Lemon wedges (optional)
- 1/3 cup unsweetened Greek yoghurt (80ml)
- 2 Tbsp aioli
Instructions
MAKE DRESSING
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).
MAKE SALAD
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.
SERVE
Place corn poppers on top of salad. Add a dollop of yoghurt sauce and serve immediately.
Recipe Notes
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.
4 Comments
Just made these poppers for lunch and they were delicious. Will definitely be making these again. It was a gourmet lockdown lunch and so much nicer than our usual boring sandwich! Recipe was very easy too
So glad you enjoyed them! Thanks for your review Rosie 😊
My husband liked these, ate just about all of them. I think I would have them with a relish instead of the yogurt. Having said that, these were so much easier to make and nicer than the usual corn fritters. They were a lot lighter.
Thanks Chris! Yes relish would be a great option with these 😊