These Crispy Cheesy Corn Sticks are golden and crunchy on the outside, with a soft, cheesy, sweet corn filling inside. They make a fun snack, appetizer, or side dish that’s sure to disappear fast.

Why I’ll Love This Recipe

I love how these sticks combine textures — the satisfying crunch of the coating with the creamy, cheesy corn center is irresistible. They’re playful finger food, perfect for sharing or eating straight off the tray. The ingredients are simple, and with a little prep and freezing, they come together without too much fuss. Plus, I can tweak the flavors or cheese based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling

1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup shredded cheese (mozzarella, cheddar, or a blend)
2 tablespoons cream cheese, softened
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika (optional)
Salt & pepper, to taste

Coating / Breading

1 cup all-purpose flour
2 large eggs, beaten (or egg substitute)
1½ cups breadcrumbs (plain or panko)
1 teaspoon dried parsley or oregano (optional)

Frying

Vegetable oil, for deep frying

Garnish / Dipping

Chopped parsley (optional)
Ketchup, spicy mayo, ranch, or your favorite dipping sauce

Directions

In a bowl, combine corn kernels, shredded cheese, cream cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is well coated and the mixture is somewhat sticky. If too loose, chill for 20–30 minutes to firm up.
Divide the mixture into portions and shape into sticks (about 3–4 inches long). If desired, insert wooden skewers for easier handling.
Place the shaped sticks on a tray lined with parchment paper and freeze for at least 30 minutes. This helps them hold together during frying.
Set up a breading station: bowl 1 with flour, bowl 2 with beaten eggs, bowl 3 with breadcrumbs mixed with dried parsley (if using).
Remove the frozen sticks and dredge each one first in flour (shake off excess), then dip into egg, and finally coat with breadcrumbs. For extra crunch, repeat the egg + breadcrumb step (double coat).
In a deep pan or pot, heat vegetable oil to about 175 °C (350 °F). Fry sticks in batches (do not overcrowd) until golden brown, about 2–3 minutes per side.
Remove and drain on paper towels or a cooling rack. Sprinkle with chopped parsley if desired, and serve warm with dipping sauces.

Servings and timing

Yield: About 12 sticks (serves 4 as a snack, 3 sticks per person)
Prep time: ~15 minutes (plus chilling/freezing)
Cook time: ~10 minutes
Total time: ~35–45 minutes including freezing

Variations

Use different cheeses (e.g. pepper jack, gouda) for flavor variation.
Add finely chopped jalapeños or chili flakes into the filling for a spicy kick.
Mix in finely chopped herbs (basil, cilantro) to the filling.
Instead of deep frying, bake at 200 °C (400 °F) for 15–20 minutes, flipping halfway, or air-fry until crisp.
For gluten-free version, use gluten-free flour and breadcrumbs.

storage/reheating

To store: Keep leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat: Avoid the microwave (it softens the coating). Reheat in a preheated oven at 190 °C (375 °F) for 8–10 minutes, or in the air fryer for 5–7 minutes until crisp again.
To freeze ahead: After breading, lay the sticks on a tray and freeze individually. Once solid, transfer to a sealed bag. Fry or bake directly from frozen (add 1–2 minutes to cooking time).

FAQs

1. How can I prevent the filling from leaking out during frying?

I find that chilling/freezing the shaped sticks before frying is key. Also, double-coating (egg + breadcrumbs twice) helps seal the exterior so the filling stays inside.

2. Can I bake instead of deep frying?

Yes. Baking or air-frying works well. In the oven, bake at 200 °C (400 °F) for about 15–20 minutes, turning halfway. You may want to lightly spray or brush them with oil to help the crust crisp.

3. Can I make these ahead of time?

Definitely. After shaping and breading, you can freeze them (on a tray) and then transfer to a freezer bag. When ready, fry or bake them straight from frozen.

4. What kind of cheese works best?

A melty cheese such as mozzarella or a mozzarella-cheddar blend works great. You can adjust according to preference or availability. Just make sure it melts well to give that creamy interior.

5. Can I add vegetables or extras to the filling?

Yes. Finely chopped vegetables like bell peppers, spinach, or scallions can be stirred into the filling. Just make sure they are very finely diced so the sticks still hold together.

Conclusion

Crispy Cheesy Corn Sticks are a fun, comforting snack that always impresses. With a crisp shell and gooey, cheesy corn center, they combine textures and flavors in a satisfying way. I enjoy how flexible the recipe is — I can swap cheeses, tweak spices, or bake instead of fry. Whether for a party, a snack, or a side dish, these sticks are sure to be a hit. Let me know if you want a printable recipe card or scaling up for a crowd!