Corn Cheese Platter
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About Corn Cheese Platter
Cheesy corn triangles are a mouthwatering snack that combines the natural sweetness of corn with gooey, melted cheese for an irresistible treat. Each bite offers a delightful contrast of flavors and textures, making it a perfect choice for those who crave a savory yet subtly sweet indulgence.
Enhanced with a hint of lemon juice, aromatic spices like red chili powder and turmeric, and a dash of asafoetida, these triangles bring a vibrant Indian twist to classic comfort food. Serve them hot for your next party platter or as a satisfying evening snack—sure to be a hit with both kids and adults alike!
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Recipe Time & More
Ingredients
- 1 tsp Lemon Juice
- 1/2 cup Milk
- 1/2 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder (Haldi)
- 1/8 tsp Asafoetida (Hing)
- 100 gm All Purpose Flour (Maida)
- 2 tsp Oil
- 250 gm Sweet Corn
- 3 Cheese (sliced or shredded)
- 1.5 tsp Salt (or as per taste)
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Instructions
- First of all boil your corns .
- After boiling strain corns from hot water and grind them and make a paste.
- Take a pan add oil and when oil will get hot , add asafoetida and mustard seeds
- When mustard seeds start crackle add red chilly , turmeric powder and corn paste.
- Saute it for 5-10 minutes.
- Add the milk slowly, stirring all the time, and bring to a boil
- Simmer for a couple of minutes or till corn is cooked.
- FOR DOUGH: Take the flour, salt in a bowl. mix well and add ghee or oil with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency the whole mixture should clamp together when joined.
- Add 1 or 2 tbsp water,begin to knead adding water as required. Knead to a firm dough. cover the dough with a moistened napkin and keep aside for 10 min.
- Shaping and stuffing triangles.
- Divided the dough 6 equal pieces.
- Take each piece and roll in your palms first to make a smooth ball. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
- Cut with a knife or a pastry cutter through the center of the triangle. With a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
- Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well.
- Stuff the prepared triangles(just like samosa) cone with the prepared corn filling and shredded cheese (first add cheese then corn filling then cheese and sealed the samosa/triangle).
- Apply some water with your fingertips or brush on the round samosa cone circumference.
- Pinch a part on the edge this helps the samosas to stand.
- Press both the edges. be sure there are no cracks.
- For frying: Prepare all the triangle shaped samosa this way and keep covered with a moist kitchen napkin.
- Now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough - it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
- Fry the samosas till golden. drain samosas on paper towels to remove excess oil.
- For frying the second batch, again increase the temperature of the oil. Add the samosas and then lower the flame, thereby decreasing the temperature of oil. This way fry all the samosas in batches.
- Serve hot with tomato ketchup or chutney.
Recipe Notes
You can also bake the samosa’s.
Additional Tips
- For an extra layer of flavor, add finely chopped green chilies and fresh coriander to the corn mixture before shaping the triangles—this will give a burst of freshness and a subtle heat typical of Indian street snacks.
- If you want a crispier exterior, double-coat the triangles: first dip them in a slurry of all-purpose flour and water, then roll them in fine semolina (sooji) or breadcrumbs before frying.
- To make this snack ahead of time, shape and fill the triangles, then freeze them on a tray; once frozen, transfer to an airtight container and fry directly from frozen when ready to serve—just add an extra minute to the frying time.
- For a tangy twist, serve the platter with a side of mint-coriander chutney or spiced yogurt dip, which balances the richness of the cheese and enhances the Indian flavors.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 124kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Cholesterol: 2mg | Sodium: 855mg | Fiber: 1g | Sugar: 2g
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malvika sharma
Articles: 95 Comments
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Absolutely fantastic! Thanks for the recipe.
Absolutely wonderful! Can’t wait to make it.
This looks so inviting! I’m eager to try it.
Thank you for this delicious recipe Malvika. Also we would like to suggest that you can click on the ‘Plus’ sign just after the ‘first step’ while adding a recipe, that will save you the time and effort required to add numbers manually. Keep Cooking Around…
Hey Malvika, nice and very descriptive recipe.