Put all-purpose flour in a bowl, add salt in it and mix both together.
Add enough water to make dough. Add little water at a time to make a smooth pliable dough. Just like our poori dough. Once the dough comes together, apply oil all over the dough and keep kneading for about 2-3 minutes to make it smooth and elastic.
Our dough is ready.

Now cover it with a wet cloth and leave it for 30 minutes. Meanwhile, let’s prepare our stuffing.
For stuffing:
Put boiled corn in a food processor and blend it. The texture of the corn should be creamy and coarse. Do not grind too much.
Add seasoning processed cheese, mozzarella cheese, salt to taste, black pepper, Italian seasoning and mix until well combined.
The corn mixture is ready.

Divide the dough into a big ball Take the roller and roll the dough into a big disc. Take the cookie cutter and cut into smaller disc. This way you will get even slice of momos.
Now take one slice and roll it again to make it thinner. Roll the edges thinner than the center.
Divide the dough into small lemon size portions of an inch in diameter and roll each dough ball into a thin circle of about 2-3 inch diameter. Make the edges to be thin and the center to be thick.

Take a generous amount of stuffing and put it in the center of the rolled circle.
Make a pinch with thumb and index finger and make 2 folds with index finger. Now pull it towards the center and press it down and now make fold with index finger and thumb. Pinch at the end to seal.

When the water starts boiling placed the steamer on top of the pan and Keep the prepared momos on greased steamer pan. Keep space between them so that they don't touch each other.
Now cover with the lid. Steam on medium flame for 5 to 7 minutes until you see a glaze on the skin. The skin will begin to shine. As soon as you notice this, turn off the heat and remove the momos

Serve Cheese corn momos with a spicy sauce like schezwan sauce or Momo chutney or red chilli garlic sauce.