Corn Poppers

Corn Poppers are deep-fried, melted cheese balls stuffed with sweet corn, diced jalapeños, and diced red peppers coated in crispy breadcrumbs.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 10

Additional Time 1

Total Time 1 20

Servings poppers

Calories 134kcal

Mix together the shredded pepper jack cheese, cream cheese, corn, diced jalapenos, diced red peppers, and sriracha sauce.
Scoop the mixture and form it into balls. Place on a parchment-lined baking sheet and freeze for 30 minutes.

Put the flour into one bowl and the beaten eggs in a second bowl. In the third bowl, combine the panko bread crumbs, plain bread crumbs, garlic powder, cayenne pepper, black pepper, and salt.
Remove cheese balls from the freezer. Coat the balls with flour, then with the beaten eggs, and finally coat with the bread crumbs mixture.
Heat oil in a deep fryer (or use a large pot with a thermometer) to 350˚F. Fry several bites at once for 1 1/2 -2 minutes, until golden brown.
Drain on a paper towel-lined plate. Garnish with parsley, if desired, and serve warm. Store leftovers in an airtight container in the refrigerator.

Reheat in the oven at 375˚ for 5-8 minutes or in the microwave on high for 15-20 seconds.
To prepare ahead of time without frying, store them in the refrigerator overnight and remove them when ready to fry. Or store in the freezer for up to 3 months. Thaw in the fridge overnight before frying.
Nutrition facts were calculated using three tablespoons of oil since most of it wasn't absorbed. Your results may vary depending on your oil temperature, length of cooking time, and the fryer you use.