Cheesy Corn Poppers

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves30
  • DifficultyMedium
Oil for deep frying
100g plain flour
2 tbsp Old El Paso Garlic & Paprika Taco Seasoning Mix
1 tsp baking powder
1 egg
170 ml milk
1 can Green Giant™ sweetcorn, drained
1 tbsp butter, melted
50g grated mozzarella
50g cheddar cheese, grated
250ml mayonnaise or Old El Paso Cool Soured Cream Topping
3 1/2 tbsp fesh lime juice
2 tbsp fresh coriander, chopped
1 Old El Paso Thick 'n' Chunky Mild Salsa (or Hot if you'd prefer)
1. Take a large saucepan or deep fat fryer, and heat at least 2 inches of oil to 175?C or until the oil is bubbling.

2. While the oil is heating, mix together in a large mixing bowl the flour, taco seasoning mix, baking power, egg, milk, sweet corn, melted butter and cheese. Stir well.

3. Let this rest for 15 minutes.

4. Then, drop tbsp. size pieces of the dough into the hot oil and fry for 2 to 3 minutes until deep golden brown.

5. Remove from oil and pat down on paper towels.

6. Next take a small mixing bowl, and mix together the mayonnaise or soured cream, fresh lime juice and coriander to form a dip to serve with your ‘Cheesy Corn Poppers’.

7. Serve the warm Cheesy Corn Poppers with your freshly made dip and chunky salsa.

Recipe courtesy of Old El Paso™

Cheesy Corn Poppers

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