Corn cheese cigars are a playful Korean-inspired appetizer: sweet corn kernels and stretchy mozzarella are bound with a creamy sauce, rolled in a crisp spring roll wrapper, and fried until golden. They deliver the beloved Korean corn cheese flavor—salty, sweet, and rich—in a portable, crunchy format that works as a party snack, game-day bite, or fun side dish. The contrast between the shatteringly crisp exterior and the molten, cheesy center is what makes these so irresistible.
Ingredients
- 1 cup (150 g) canned sweet corn, drained well
- 1 cup (120 g) shredded low-moisture mozzarella
- 2 oz (60 g) cream cheese, softened
- 1 tbsp (15 ml) mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 8 spring roll wrappers (about 8×8 in / 20×20 cm)
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- In a medium bowl, combine the drained corn, mozzarella, cream cheese, mayonnaise, sugar, salt, and pepper. Mix until the cream cheese is evenly distributed; the filling should be thick and slightly sticky.
- Lay one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2 tablespoons (30 g) of filling in a log shape across the center, leaving a 1-inch (2.5 cm) border on each side.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat the oil to 350°F (175°C). Working in batches, fry the cigars for 2–3 minutes, turning occasionally, until deep golden brown and crispy. Do not overcrowd the pan.
- Drain on paper towels. Let rest for 2 minutes before serving—the filling will be very hot.
Tips
- Dry the corn: Pat the canned corn with paper towels before mixing. Excess moisture makes the filling watery and can cause the wrappers to tear.
- Seal well: Use enough beaten egg to coat the edge thoroughly; press gently to adhere. A loose seal will open during frying.
- Keep oil temperature steady: Use a thermometer. If the oil is too cool, the cigars absorb oil and become greasy; if too hot, they brown before the cheese melts.
- Make ahead: Assemble the cigars and refrigerate for up to 4 hours before frying. Add 1 minute to frying time if frying straight from the fridge.
Serving Suggestions
Serve the corn cheese cigars hot with a dipping sauce like gochujang mixed with a little honey and rice vinegar, or a simple spicy mayo (sriracha + mayonnaise). They also pair well with a cold beer or a light salad. For a party, arrange them on a platter with toothpicks and a small bowl of sauce.
Variations
- Spicy: Add 1/2 teaspoon gochujang or a pinch of cayenne to the filling.
- Herbed: Stir in 1 tablespoon chopped chives or parsley.
- Bacon: Crumble 2 slices of cooked bacon into the filling.
- Baked version: Brush the cigars with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden. They will be less crispy than fried.
Storage and Reheating
Refrigerate leftover fried cigars in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until hot and crisp. Avoid microwaving, as the wrappers will become soggy. If you have uncooked assembled cigars, freeze them on a baking sheet, then transfer to a zip-top bag for up to 1 month. Fry frozen cigars directly, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use fresh or frozen corn? Yes. If using fresh, cook it briefly in boiling water for 2 minutes and drain well. For frozen, thaw and pat dry thoroughly. Canned corn is the most convenient and works perfectly.
What if I don’t have spring roll wrappers? You can use egg roll wrappers (larger, thicker) or even wonton wrappers for smaller bites. Adjust the filling amount accordingly—egg roll wrappers may need 3 tablespoons, wontons only 1. The cooking time stays roughly the same.
Why did my cigars leak cheese during frying? This usually happens if the wrapper wasn’t sealed properly or if the filling was too wet. Make sure the corn is dry and the edges are brushed with egg. Also, don’t overfill—leave enough room to roll tightly.
Can I make these gluten-free? Yes, use gluten-free spring roll wrappers (often made from rice) and ensure your mayonnaise is gluten-free. The filling is naturally gluten-free.
How do I know when the oil is the right temperature without a thermometer? Drop a small piece of bread into the oil; if it sizzles and turns golden in about 60 seconds, the oil is around 350°F (175°C). If it browns immediately, it’s too hot.
Can I air-fry these? Yes. Preheat the air fryer to 375°F (190°C), brush the cigars lightly with oil, and cook for 8–10 minutes, shaking the basket halfway, until golden and crisp. They won’t be as deeply golden as fried, but they’ll still be crunchy.
Related
- Traditional Bobotie Recipe (South African Cape Malay)
- Traditional Bobotie with Fragrant Yellow Rice Recipe
- Traditional Bunny Chow Recipe (South African Curry Bread Bowl)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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