Corn Tikki or Corn Patties Recipe – One of my favorite tikkis made from mashed potatoes stuffed with sweet corn, chilies and cheese. Once you bite you would taste the crispy exterior with softness coming from potatoes sweetness coming from sweet corn and a spice hit by green chilies along the cheesy flavor. The combination of corn, chilies with cheese is just out of the world.

This is my take that there is a slight difference between patty and tikki. Tikkis are generally stuffed whereas patties or cutlet mixture are combined together then fried. But they are often confused or jumbled up saying patty, cutlet or tikkis. In India many kind of tikkis, cutlets / patties like aloo tikki, peas tikki, keema cutlet, beetroot cutlet, prawn patties, chicken patties etc the list goes on and on. You make your own version of patty or tikki today 😉 be a little experimental.
There are so many dishes I make yet wonder why haven’t uploaded? but I would try uploading them soon would post aloo tikki recipe soon. Regularly make tikkis as loved by hubby. Love started from Mccains aloo tikki which he ardently loves. So instead of frying them I make them home usually which takes effort but home made food is home made food and the best. Surely you guys would agree on the same.
This recipe is easy and simple to make. If you have already boiled the potatoes and the corn then your work gets faster. I usually boil potatoes, peas and corn as usually club them in parathas, samosas, sandwiches or cutlet’s. Boiled veggies are always handy and your job becomes easy and fast.
Adding cheese in the tikkis are optional. As they would taste great without cheese but it does gives a great flavor and taste to the tikki. I have used green chili you could use red chili flakes also. Tikkis taste great when clubbed with green chutney, sweet chutney or sauce. We ate ours with green chutney and sauce.
Let’s make corn tikki or corn patties recipe:
- Boil or pressure cook potatoes until tender.
2. Meanwhile pressure cook or boil corn until tender.
3. Just grind them into the grinder for 3-4 secs until coarse paste is formed.
4. Add ginger, coriander leaves, chilies, mango powder and salt into the grounded corn mixture. Mix well.
5. Now add grated cheese and mix again. Place this mixture aside.
6. Peel their skin.
7. Grate the boiled potatoes alternatively you could mash them with a masher or your hand while they are still warm. I have mashed them as less work for me. Just ensure whichever way you choose the potatoes has to be soft and even and not lumpy.
8. Add rice flour or corn flour and black salt.
9. Mix them well and shape them into lemon sized balls. If the mixture is too sticky then add little more of flour.
10. Now dust some rice / corn flour on your hand. Flatten the ball gently and place a spoonful of the corn mixture in them.
11. Cover them from evenly from all sides. Repeat the same with the rest of tikkis.
12. Heat oil in a non stick pan.
13. Coat the tikkis with some rice flour and shallow fry them in warm oil on medium heat. Fry few at a time.
14. Once they are light brown flip other side and shallow fry. Drizzle some oil towards the edges if required.
15. When they look crisp and golden brown from both the sides. Transfer them on absorbent nakpins to absorb excess oil. If you have excess of tikkis left then don’t worry. Place the tikkis in the freezer in an air-tight container. Remove and fry when required.
This is how your corn stuffed tikkis would look when you see inside.
Serve your corn tikkis with tea or coffee.
Or serve corn tikkis along some spicy green chutney and chilly tomato sauce.
If you are looking for more tikki or cutlet recipe then do check oats and poha cutlet, tuna fish cutlet, carrot culet, mushroom cutlet, corn tikki, farali pattice, makai patties, ragda patties recipe, beetroot patties and sweet potato patties.
Corn Tikki Recipe and the printable version below:
- oil as required for shallow frying the tikkis
- 1 kg potatoes boiled until tender
- 3 tbsp rice flour or corn flour + 2 tbsp more for coating the tikki while frying
- salt as per taste
- 1 cup sweet corn boiled
- ¼th cup coriander leaves
- ¼th cup grated cheese
- 2-3 green chilies chopped finely
- 1 tbsp finely chopped ginger
- 1 tsp dry mango powder
- black salt or salt as per taste
- Boil or pressure cook potatoes until tender.
- Meanwhile pressure cook or boil corn until tender.
- Just grind them into the grinder for 3-4 secs until coarse paste is formed.
- Add ginger, coriander leaves, chilies, mango powder and salt. Mix well.
- Now add grated cheese and mix again. Place this mixture aside.
- Peel their skin grate and keep aside. Alternatively you could mash them with a masher or your hand while they are still warm.
- Add rice flour or corn flour and black salt. Mix them well and shape them into lemon sized balls. If the mixture is too sticky then add little more of flour.
- Now dust some rice / corn flour on your hand. Flatten the ball gently and place a spoonful of the corn mixture in them.
- Cover them from evenly from all sides. Repeat the same with the rest of tikkis.
- Heat oil in a non stick pan.
- Coat the tikkis with some rice flour and shallow fry them in warm oil on medium heat.
- Once they are light brown flip other side and shallow fry. Drizzle some oil towards the edges if required.
- When they look crisp and golden brown from both the sides. Transfer them on absorbent nakpins to absorb excess oil. If you have excess of tikkis left then don't worry. Place the tikkis in the freezer in an air-tight container. Remove and fry when required.
- Serve your corn tikkis hot with green chutney or sauce.
2. You could add green chilies or red chili flakes.
3. Ensure the tikkis are covered and coated properly as they might crack while frying.
4. Also you could freeze your tikkis and fry when required. They should last for 10-12 days if kept in the freezer.
christie says
I fergit to ask you say, cheese.
I am a western person family roots in Italy there are so many cheeses, which one is used here? I think a “dried” ricotta or cottage cheese, ,(farmers cheese) is what you want. I can go to an Indian Market by me to buy it. Again it looks rather tasty.
I used to makepatties from left over spuds with corn and diced smoked ham. A nono for Vegitarians/Jews/Muslims/Vegans. Your article is reminding me of adventures of long ago.
c
maria says
Hello Christie,
I understand its cheddar cheese and your version also sounds good.
christie says
These look very very nice indeed. If I were Jewish or a NY’r *which I am, I would call this a Jewish Knish, (samosa as well).
To this day when I eat a Thanksgiving meal with many many veggies I always want incredible mashed potatoes (butter/milk/cream/salt and even,gulp, Potato), i take a fork of the mash and roll it in butter corn (off the cob), then get a little gravy on it. Way better then the turkey!
So I will make this and samosa, (as home fries (no wrapper, and wrapper, a proper Samosa).
Consider a trick from the Irish, grate some raw potato then flour the outied (unfried of course) and then coat the flat sides of the pattie in the shreds, then fry, It will give you a crisp outer layer, perhaps more then what you already have.
That said, this will be tasty a plenty as is. If I can find my way back I may leave a followup.
Ciao
From the Burbs to NYC
c
maria says
Hi Christie,
Firstly, thanks for your kind words and pleased to see wrong write ups after a real long time. A big hello from India.
Richa Raj Singh says
Looks very Yummy.. will try soon
maria says
Sure Richa thanks.
daniel says
Aloo was too good.yummy!!!
maria says
Thankyou Daniel 🙂
shwetha says
I have been following ur recipes since from 2 weeks.. Every recipes has a new thing in it.. N this one looks awesome and mouthwatering… gonna try this today… Hope it will come good as urs.. Thank u.. Keep posting…
Warm Regards,
Shwetha
maria says
Pleased to know this Shwetha 🙂 glad you are liking the recipes. Do let us know how they were? all the best thankyou for your positive words and you are always welcome. Surely would keep posting recipes.
Mary says
Maria, you always come up with such lovely receipes. First I thought tikki was
the tikki “lonwalla tikki”, must try making these. Wont the cheese melt
when you are frying the tikkis??
Thank you and warm regards
Mary M.
maria says
Thankyou Mary for your kind words really felt good after reading them 🙂 the cheese should be stuffed properly with potatoes then they won’t melt. But yes cheese melt inside which gives a nice flavor and taste. Surely write back how were they? take care and you are welcome.