Corn cheese kebab is a popular Indian street food where sweet corn kernels are mixed with spiced mashed potatoes, paneer, and a generous amount of cheese, then shaped onto skewers and grilled or pan-fried until golden and crisp. It’s a vegetarian kebab that’s creamy on the inside with a lightly charred, crunchy exterior. This recipe works because the potato and cheese bind the corn together perfectly, making it easy to shape and cook without falling apart.
Ingredients
- 2 cups (300 g) boiled sweet corn kernels (from 2 large cobs or 1 can, drained)
- 2 medium potatoes (about 300 g), boiled and mashed
- 1/2 cup (60 g) grated paneer (or firm tofu for a vegan option)
- 1/2 cup (50 g) grated cheddar or processed cheese (plus extra for stuffing)
- 1/4 cup (30 g) cornflour (cornstarch) or all-purpose flour
- 1 small onion, finely chopped (about 1/3 cup / 50 g)
- 2 green chilies, finely chopped (adjust to taste)
- 2 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon chaat masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for brushing and pan-frying
- Metal or wooden skewers (soak wooden ones in water for 30 minutes)
Instructions
- If using fresh corn, boil the cobs in water for 10–12 minutes until tender, then drain and cut off the kernels. If using canned corn, drain and pat dry with a paper towel to remove excess moisture.
- In a large mixing bowl, add the boiled corn kernels and coarsely mash them with a potato masher or your hands—leave some kernels whole for texture.
- Add the mashed potatoes, grated paneer, grated cheddar, cornflour, onion, green chilies, coriander, ginger-garlic paste, chaat masala, red chili powder, garam masala, and salt. Mix everything thoroughly until a soft, pliable dough forms. If the mixture feels too sticky, add a little more cornflour; if too dry, sprinkle a teaspoon of water.
- Divide the mixture into 8 equal portions. Take one portion, flatten it in your palm, place a small cube of cheese (about 1 teaspoon) in the center, and shape it into a sausage-like cylinder around the cheese. Repeat with the remaining portions.
- Gently press each cylinder onto a skewer, shaping it into a kebab about 4–5 inches long. Make sure the mixture is firmly packed around the skewer so it doesn’t slide off during cooking.
- Heat a grill pan or a flat skillet over medium heat and brush with a little oil. Place the skewers on the hot pan and cook for 6–8 minutes, turning every 2 minutes, until all sides are golden brown and crisp. Alternatively, you can grill them in a preheated oven at 400°F (200°C) for 12–15 minutes, turning once halfway.
- Remove from the pan and let them rest for 2 minutes before gently pulling the skewers out (or serve them on the skewers). Serve hot with mint chutney or ketchup.
Tips
- Moisture control: The mixture must be dry enough to hold its shape. Squeeze out excess water from corn and potatoes. If the mixture is too wet, add more cornflour, a tablespoon at a time, until it’s easy to shape.
- Cheese stuffing: For a gooey center, use a cheese that melts well, like mozzarella or processed cheese. Avoid using only cheddar as it can become oily. If you prefer no stuffing, simply mix the cheese into the mixture.
- No skewers? You can shape the mixture into small patties or balls and pan-fry them as tikkis. They will cook faster—about 3–4 minutes per side.
- Make ahead: Shape the kebabs and refrigerate them (unskewered) for up to 24 hours. Cook them directly from the fridge, adding 1–2 minutes to the cooking time.
Serving Suggestions
Serve the corn cheese kebabs hot as an appetizer or starter. They pair beautifully with green chutney (mint-coriander chutney), tamarind chutney, or a simple yogurt dip. For a fuller meal, serve them in a burger bun with sliced onions and a drizzle of spicy mayo, or alongside a fresh salad and a bowl of dal for a vegetarian dinner.
Variations
- Vegan: Replace paneer with crumbled firm tofu and use a dairy-free cheese that melts well. Use cornflour instead of all-purpose flour and brush with oil instead of butter.
- Spicy: Add 1/2 teaspoon of finely chopped fresh ginger and an extra green chili, or a pinch of black salt (kala namak) for a tangy kick.
- Baked version: Instead of pan-frying, bake the skewers at 400°F (200°C) for 15–18 minutes, brushing with oil halfway, for a lighter option.
- Cheese variations: Use pepper jack for a spicy kick, or smoked gouda for a smoky flavor.
Storage and Reheating
Store any leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 8–10 minutes, or until heated through. You can also reheat in an air fryer at 375°F (190°C) for 4–5 minutes. Avoid microwaving, as it makes the kebabs soggy. For uncooked shaped kebabs, refrigerate for up to 24 hours or freeze for up to 1 month (freeze on a tray, then transfer to a zip-top bag). Cook frozen kebabs directly from the freezer, adding 3–4 minutes to the cooking time.
Frequently Asked Questions
Can I use frozen corn? Yes, thaw it completely and pat dry with a paper towel to remove excess moisture before using.
Why are my kebabs falling apart? This usually happens if the mixture is too wet. Make sure your potatoes are not over-boiled (they become waterlogged) and that you’ve squeezed out any liquid from the corn. Add more cornflour to bind the mixture.
Can I make these without paneer? Absolutely. You can omit the paneer and add an extra 1/4 cup (30 g) of cornflour or breadcrumbs to compensate. The texture will be slightly less creamy but still delicious.
Can I grill these on an outdoor barbecue? Yes, cook them over medium heat for 8–10 minutes, turning frequently, until charred and cooked through. Make sure the skewers are soaked if wooden.
How do I get a crispy crust? Brush the kebabs with oil before cooking and do not overcrowd the pan. Cook on medium-high heat to get a golden crust without burning the spices.
Are these kebabs suitable for kids? Yes, they are mildly spiced and can be made even milder by reducing the green chilies and chili powder. The cheese center is usually a big hit with children.
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