Crispy Cheesy Corn Sticks

Ingredients

• 1 cup corn kernels (fresh, canned, or frozen – thawed)
• 1 cup shredded mozzarella cheese (or cheddar for extra flavor)
• 2 tbsp cream cheese (softened, for creaminess)
• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (optional, for extra flavor)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Start by preparing the corn kernels. If you’re using fresh corn, remove the kernels from the cob using a sharp knife. If using canned corn, drain and rinse the kernels. For frozen corn, make sure it’s thawed and well-drained. You’ll want the kernels to be as dry as possible to avoid a soggy batter.
2. In a large mixing bowl, combine the corn kernels, shredded mozzarella cheese, and softened cream cheese. Use a spoon or spatula to stir the ingredients together, making sure the cheese is evenly distributed throughout the corn mixture.
3. To the corn and cheese mixture, add the all-purpose flour, egg, garlic powder, paprika, salt, and pepper. Stir everything together until well combined. The flour helps bind the ingredients together, and the egg adds structure to the batter. The mixture should be thick enough to hold together when shaped into sticks, but not too stiff. If it’s too runny, add a little more flour to achieve the right consistency.
4. Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the sticks about halfway. The oil should be hot but not smoking—test the temperature by dropping a small amount of batter into the oil; it should sizzle and bubble immediately.
5. Once the oil is ready, use your hands or a spoon to shape the corn mixture into small sticks, about 3-4 inches long. Carefully place them into the hot oil, making sure not to overcrowd the pan. Fry the sticks for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs or a slotted spoon to turn the sticks carefully, ensuring they cook evenly on all sides.