Ecuadorian Choclo Corn Meatballs with Cheese

Steps

1. 1

   Mix the meatball base

   • In a large bowl, combine the ground chicken, choclo corn kernels, crumbled cheese, sliced scallions, minced garlic, egg, panko breadcrumbs, cilantro, cumin, salt, and black pepper.
   • Using your hands or a sturdy spoon, gently fold the ingredients together until just combined—do not overmix, which will make the meatballs tough and dense.
   • The texture should remain loose and light.

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   Tip: Overmixing develops gluten in the breadcrumbs and makes meatballs rubbery; mix just until the ingredients are evenly distributed

2. 2

   Shape the meatballs

   • Using a 1½-tablespoon ice-cream scoop or your damp hands, form the mixture into 16 roughly equal-sized balls, each about 1½ inches (4 cm) in diameter.
   • Place them on a parchment-lined plate as you go.
   • Keep your hands slightly damp to prevent sticking, but not wet.

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   Ready when: All mixture is shaped into uniform balls

   Tip: Slightly damp hands prevent sticking without making the mixture soggy; if the mix becomes too sticky to handle, chill it for 5 minutes

3. 3

   Heat the skillet

   • Place a 12-inch (30 cm) skillet over medium-high heat.
   • Once hot, add the oil and heat for about 1 minute until shimmering and just beginning to smoke slightly.

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   Ready when: Oil shimmers and moves easily across the pan

   Tip: If the oil is not hot enough, the meatballs will absorb oil instead of browning; it should be visibly shimmering but not smoking

4. 4

   Pan-fry the meatballs

   • Carefully place the shaped meatballs into the hot oil in a single layer, leaving about ½ inch (1 cm) of space between each one.
   • Work in two batches if needed to avoid crowding.
   • Fry without moving them for 3 to 4 minutes until the bottoms are deeply golden brown.

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   Ready when: Bottoms are deeply golden brown and the meatballs release easily from the pan when nudged

   Tip: Resist the urge to move the meatballs—they need undisturbed contact with the hot pan to brown properly

5. 5

   Roll to cook evenly

   • Using a wooden spoon or slotted spoon, gently roll and turn the meatballs to cook the other sides until all sides are golden brown, about 3 to 4 minutes longer.
   • The meatballs should be well-browned on all sides.

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   Ready when: All visible sides are deeply golden brown; internal temperature reaches 165°F (74°C)

   Tip: A quick internal temperature check with an instant-read thermometer ensures the chicken is fully cooked without overcooking the meatballs

6. 6

   Drain and rest

   • Transfer the cooked meatballs to a paper-towel-lined plate using a slotted spoon.
   • Let them rest for 2 minutes to allow the crust to set and any excess oil to drain away.

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   Tip: Resting allows carryover cooking to finish the centers without drying them out, and lets excess oil drain cleanly