Cheesy Corn Poppers

Cheesy Corn Poppers Recipe

6 ears corn, kernels removed

1 1/2 c. shredded mozzarella

3/4 (8-oz.) block cream cheese

2 large eggs, beaten

4 green onions, finely chopped, 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. grated Parmesan, plus more for garnish

Kosher salt

Freshly ground black pepper

Vegetable oil, for frying

In a large bowl, combine corn, mozzarella, cream cheese, green onions, and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs and stir until corn is thoroughly coated.
Scoop mixture into small balls. (If it’s too loose, stir in up to ½ cup more flour and refrigerate for 30 minutes.) Combine panko and Parmesan and season with salt, then roll balls in panko.
In a large pot over medium heat, heat about 1” oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about 6 minutes total.
Garnish with more Parmesan and green onion. Serve warm.