Crispy Cheesy Corn Sticks

These crispy cheesy corn sticks are my go to solution for an urgent snack attack, delivering that perfect combination of a crunchy outside with a gooey, sweet, and savory filling. They disappear almost as fast as I can make them.

I first whipped these up when my friends came over unexpectedly for a movie night, and now they're a non negotiable part of our get togethers.

Ingredients

• One cup corn kernels: fresh, canned, or frozen and thawed works well here, providing bursts of sweetness
• One cup shredded mozzarella cheese: the key to that glorious cheese pull, use low moisture mozzarella if you can find it to prevent sogginess
• Two tablespoons cream cheese: softened, this acts as the binder and adds a wonderful creamy texture
• One half teaspoon garlic powder: for a savory aromatic base
• One half teaspoon onion powder: complements the garlic powder to deepen the flavor
• One quarter teaspoon paprika: optional, but it adds a nice warm color and subtle smoky flavor
• Salt and pepper to taste: always season to your preference
• One cup all purpose flour: this first coating helps the egg wash stick
• Two large eggs: beaten, this is the glue that holds the breadcrumbs on
• One and a half cups panko breadcrumbs: do not substitute these, panko provides the lightest, crispiest coating imaginable
• One teaspoon dried parsley or oregano: optional, for a little herby note in the crust
• Vegetable oil: for frying, you'll need enough for the sticks to be at least halfway submerged

Step-by-Step Instructions

Create the Filling:

In a large bowl, combine your corn kernels, the shredded mozzarella, and the softened cream cheese. It’s easiest if the cream cheese is at room temperature. Sprinkle in the garlic powder, onion powder, paprika if you're using it, and a good pinch of salt and pepper. Mix everything together thoroughly until it’s a cohesive, cheesy mixture.

Shape and Freeze the Sticks:

Take portions of the mixture and, using your hands, roll each one into a stick shape about three to four inches long. Carefully insert a wooden skewer into each stick, going about halfway through. Place the shaped sticks on a tray lined with parchment paper. This prevents them from sticking. Pop the tray into the freezer for at least 30 minutes. This step is my secret weapon; it’s absolutely crucial for ensuring the sticks hold their shape and don’t fall apart in the hot oil.

Set Up the Breading Station:

While the sticks are freezing, get your breading station ready. You'll need three shallow dishes or bowls. Put the all purpose flour in the first one. In the second, whisk the two eggs until they are uniform. In the third bowl, mix the panko breadcrumbs with the optional dried parsley or oregano. Arranging them in a line makes the next step a breeze.

Bread for Maximum Crunch:

Remove the chilled sticks from the freezer. Working one at a time, roll a stick in the flour, making sure it's lightly coated all over, then shake off any excess. Next, dip it completely into the beaten egg, letting any extra drip off. Finally, press it firmly into the panko breadcrumbs, covering every single spot. For an even thicker, crunchier crust, you can repeat the egg and panko step.

Fry to Golden Perfection:

Pour enough vegetable oil into a deep pan or pot to come about halfway up the sides of your corn sticks and heat it over medium heat to about 350 degrees Fahrenheit. If you don’t have a thermometer, a small piece of bread should turn golden brown in about 30 seconds. Carefully place a few sticks into the hot oil, making sure not to crowd the pan. Fry them for about two to three minutes per side, until they are a deep golden brown and crispy all over.

Drain and Garnish:

Using a slotted spoon or tongs, carefully remove the sticks from the oil and place them on a plate lined with paper towels or on a wire rack to drain any excess oil. This helps them stay super crispy. Sprinkle with some fresh chopped parsley for a bit of color and serve them immediately with your favorite dipping sauces.

Pin it

For me, the most important ingredient is the panko. I once tried making these with regular breadcrumbs when I ran out of panko, and the difference was night and day. The unique, airy texture of panko is what gives these sticks their signature, shatteringly crisp crust.

Ingredient Swaps and Variations

Don't be afraid to play with the filling. For a bolder flavor, swap the mozzarella for a sharp cheddar or a spicy pepper jack. If you like heat, finely dice a jalapeño and mix it into the cheese and corn base. You can even add some finely chopped bell peppers or cooked, crumbled bacon for more texture and savory notes.

Making Them Ahead

This recipe is fantastic for party prep. You can assemble and bread the corn sticks completely, then lay them on a parchment lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe bag or container. They can be fried directly from frozen, just add an extra minute or two to the cooking time.

The Best Dipping Sauces

While these are delicious on their own, a good sauce takes them to the next level. A simple spicy mayo, made by mixing mayonnaise with a bit of sriracha, is a classic pairing. Sweet chili sauce provides a lovely sweet and spicy contrast, and you can never go wrong with good old ketchup. For something a little different, try a creamy ranch or a smoky barbecue sauce.

Frequently Asked Questions

→ What's the best way to prevent the cheese from melting out?

Make sure to use cold, freshly shredded cheese. The colder the cheese, the less likely it is to melt during the frying process. Also, freezing the sticks for at least 30 minutes before frying is crucial.

→ Can I use a different type of cheese?

Absolutely! Cheddar cheese provides a bolder flavor. Monterey Jack or even pepper jack would work well too. Experiment to find your favorite cheese combination.

→ What are the best dipping sauces for these sticks?

The possibilities are endless! Ketchup, spicy mayo, sweet chili sauce, or even a simple ranch dressing all complement the flavors of the corn and cheese. For a more adventurous option, try a sriracha aioli.

→ Can these be made in an air fryer?

Yes, you can! Spray the breaded sticks with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden brown and crispy.

→ What type of breadcrumbs work best?

Panko breadcrumbs are highly recommended for their superior crispiness. They provide a light and airy texture that creates a satisfying crunch. If you don't have panko, regular breadcrumbs will work, but the texture will be slightly different.

→ How long can I store the sticks before frying them?

You can freeze the un-fried breaded sticks for up to a month. When ready to cook, fry them straight from the freezer, adding a minute or two to the cooking time.