Grind the corn: Coarsely grind 1 cup sweet corn so it keeps some texture.

Mix the batter: Transfer to a bowl and add 0.3 cups semolina (suji), 0.5 cups bell pepper, chopped, 1 onion, chopped, 0.5 teaspoons red pepper flakes, 0.5 teaspoons dried oregano, 0.5 teaspoons salt, 1 green chili pepper, chopped, and 2 tbsp fresh cilantro, chopped. Mix well.

Rest the batter: Let the mixture rest so the semolina can absorb moisture and the batter firms up.

Shape and stuff: Take a small portion, flatten it in your palm, place a 8 cheese cubes in the center, then fold and roll the mixture around it to fully seal the cheese inside.

Heat the pan: Add 2 tablespoons ghee or oil, for cooking into each cavity of an appe pan (or heat a non-stick pan if not using one).

Cook the bites: Place the stuffed corn bites in the pan and cook on low to medium heat, turning as needed, until golden brown on all sides.

Serve: Serve warm with your favorite dip or chutney and enjoy!