• 4 C fresh corn kernels (from about six ears)

• 1 1/2 C shredded mozzarella

• 6 ounces cream cheese

• 2 large eggs, beaten

• 4 finely chopped green onions, 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 freshly-grated Parmesan, plus more for garnish

• Kosher salt

• Freshly ground black pepper

• Vegetable oil for frying

Directions: In a large bowl, combine corn, mozzarella, cream cheese, green onions and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs; stir until corn is thoroughly coated. Scoop mixture into small balls. Combine panko and Parmesan, season with salt, then roll balls in panko. In a large pot over medium heat, heat about an inch of oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about six minutes total. Serve warm.


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