Cheesy Corn Parcels | Rice Paper Rolls

Cheesy Corn

These cheesy corn parcels promise to be a mess-free meal for the kids!

If you are as OCD about cleanliness as I am, you know how hard it is being around kids during mealtimes. My constant struggle hence is to come up with meals, which are as mess-free as possible. And that’s how these Cheesy Corn Parcels came to be!

The “parcel” consists of fire-roasted corn (you could use boiled corn as well), shaved and sprinkled generously with four cheese mix (I used store-bought mix with mozzarella, cheddar, provolone) and a dash of cream cheese, without paprika for kids and with for adults. This I wrapped up in rice paper mini parcels. And of course some minced garlic, lime and freshly chopped coriander for that explosion of flavors. Want it tangier, go ahead and add some chaat masala! Really, there is no right way to do it, just play around with flavors of your choice and wrap it all up. Easy-peasy!

I like to call it the (happily ever after) marriage between the Mexican Street Corn and the Indian Masala Corn. But the star in this recipe is the cheesy mix for sure! It does things to the corn, which one can never imagine. And when all packed up, they make for a wonderful (and pretty looking) appetizer at your party table.  Try it for yourself 🙂

Cheesy Corn Parcels


  • Fire roasted (or boiled) corn/sweet corn, shaved off the cob- 1 ( See here a simple technique to shave corn)
  • Four cheese mix (I used store bought mix with mozzarella, cheddar, provolone)- 3 tablespoons
  • Cream cheese (at room temperature)- 1 tablespoon (optional)
  • Minced garlic- 3
  • Lime-1 teaspoon
  • Coriander leaves, finely chopped- 1 tablespoons
  • Baby tomatoes (seeds removed) chopped fine- 4-6
  • Himalayan or Rock Salt-1/2 teaspoon or as per taste
  • Paprika/Red chili flakes-1/2 teaspoon (optional)
  • Rice paper rolls (to be used as per package instructions)-10 (See here how to use rice paper rolls)


  1. Roast the sweet corn on stovetop until done. Alternatively you can also boil the corn, drain the water and at dry with a kitchen towel to absorb excess moisture. Any moisture will make it difficult to make the parcels
  2. In a wide and deep (preferably wooden) bowl, add all ingredients except salt and the rice paper roll and give it a good mix with a spatula and keep aside. Add salt just before filling into the parcels. The cheese used would be salty too so be careful to adjust the overall salt accordingly
  3. Stuff the mixture into softened rice paper sheets and make a mini parcel. I used thin strips of cornhusks to tie my parcels. Serve immediately


Calories (per parcel)- 35 Nutrition- Fiber, Protein, Vitamins B, C, Magnesium, Potassium, Carbohydrates It does wonders for your-Energy/Gut/Immunity/Sleep This is “My 1pm/3pm Meal

Cheesy Corn


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