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These golden bites are a crunchy, creamy snack that’ll have everyone reaching for more. Corn Nuggets Recipe 2 brings together sweet corn, cornmeal, and simple pantry staples into an easy, fried appetizer you can whip up in a flash.
Why You’ll Love This Recipe
- No oven needed—perfect for hot summer days.
- Ready in under 30 minutes—ideal for quick snacks or last-minute entertaining.
- Kid-friendly finger food—watch them disappear in seconds.
- Customizable seasoning—mild to spicy, you choose.
- Uses pantry staples—cornmeal, flour, and frozen or fresh corn.
- Crispy outside, creamy inside—every bite is pure comfort.
- Make-ahead option—mix the batter early and chill it.
- Perfect for dipping—try ranch, aioli, or sweet chili sauce.
Ingredients
- 1 cup fresh or thawed frozen corn kernels (drained)
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon paprika (smoked for extra depth)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg, beaten
- ¼ cup milk (dairy or plant-based)
- Oil for frying (vegetable or canola)
Directions
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, paprika, salt, and pepper. You’ll know it’s well mixed when the color is uniform—no streaks of white flour.
- Stir in the corn kernels. Honestly, I love tossing in a handful of extra kernels for bursts of sweetness. It’s what makes these nuggets so irresistible.
- In a small bowl, beat the egg and milk until smooth. Then pour the wet mix into the dry ingredients. Use a spatula to fold gently—just until combined. Don’t overmix; you still want little pockets of air.
- Let the batter rest for 5 minutes. This short chill gives the cornmeal a moment to hydrate, resulting in a creamier interior.
- Meanwhile, heat about 1½ inches of oil in a heavy skillet over medium heat. You’re aiming for around 350°F (175°C). If you don’t have a thermometer, test with a drop of batter—it should sizzle and float.
- Using two spoons or a small ice-cream scoop, portion out tablespoon-sized nuggets. Slide them carefully into the hot oil. Work in batches so you don’t crowd the pan.
- Fry for 2–3 minutes per side, until golden brown and crisp. Flip with tongs or a spider strainer. You’ll know they’re done when they’re a deep, toasty hue.
- Transfer nuggets to a paper-towel–lined plate to drain. Sprinkle a pinch of extra salt or your favorite seasoning blend right away—hello, gourmet twist!
- Serve hot with dipping sauces on the side. I often offer ranch dressing, spicy aioli, or even honey mustard for a sweet-savory combo.
Servings & Timing
- Makes 18–20 corn nuggets
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
Variations
- Add ¼ cup shredded cheddar for extra cheesiness.
- Stir in finely chopped jalapeño for a spicy kick.
- Swap cornmeal for polenta for a coarser texture.
- Mix in chopped herbs (cilantro, parsley) for freshness.
- Use sweet potato puree instead of milk for a gluten-free twist.
- Brush with garlic butter right after frying to boost flavor.
Storage & Reheating
Store cooled corn nuggets in an airtight container in the fridge for up to 3 days, or freeze in a single layer for up to 1 month.
To reheat, place on a baking sheet in a 350°F oven for 8–10 minutes, or crisp back up in a lightly oiled skillet over medium heat for 4–5 minutes per side.
FAQs
Can I bake these instead of frying? Yes—you can bake at 425°F for 12–15 minutes, flipping halfway, though they won’t be quite as crisp.
Is there a dairy-free option? Absolutely—use almond or oat milk and skip the cheddar variation, or add nutritional yeast for a cheesy hint.
How do I know when the oil is hot enough? Drop a small bit of batter in: if it sizzles immediately and floats, you’re good to go.
Can I prep batter in advance? You sure can; cover and refrigerate for up to 2 hours, then give it a quick stir before frying.
Why are mine soggy? Make sure the oil is hot enough and don’t overcrowd the pan—crowding drops the temperature too fast.
Can I freeze the cooked nuggets? Yes—once cooled, freeze on a tray, then transfer to a bag; reheat straight from frozen in the oven.
What’s the best dipping sauce? I’m partial to ranch, but honey-sriracha dip or garlic aioli are crowd-pleasers.
Is this recipe gluten-free? By swapping in a GF flour blend and ensuring your baking powder is gluten-free, you’re all set.
Conclusion
These corn nuggets are a simple, delicious snack or appetizer that marry sweet kernels with a crispy cornmeal crust. Whether you’re feeding a hungry crowd or craving a quick bite, Corn Nuggets Recipe 2 lives up to its promise of being easy, quick, and absolutely crave-worthy. Give them a try, drop a comment below, and don’t forget to explore more of my easy fried snacks for your next get-together!
Corn Nuggets Recipe 2
Ingredients
- 1 cup corn kernels fresh or thawed frozen, drained
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour or gluten-free blend
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp paprika smoked for depth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg beaten
- 1/4 cup milk dairy or plant-based
- oil for frying vegetable or canola
Instructions
- Whisk cornmeal, flour, sugar, baking powder, paprika, salt, and pepper in a bowl until uniform.
- Stir in corn kernels, ensuring even distribution throughout the dry mix.
- In a separate bowl, beat egg and milk until smooth, then pour into the dry mix and fold gently.
- Let the batter sit for 5 minutes to hydrate the cornmeal for a creamier interior.
- Warm oil to 350°F (175°C) in a heavy skillet, testing with a drop of batter to confirm readiness.
- Scoop tablespoon-sized portions with spoons or a small scoop, and gently slide into the hot oil.
- Cook 2–3 minutes per side until deep golden brown, flipping carefully with tongs or a strainer.
- Transfer to paper towels, then sprinkle with extra salt or seasoning right away for peak flavor.
Notes
Nutrition
