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If you’re craving crispy, golden bites that burst with sweet corn flavor, this Corn Nuggets Recipe is exactly what you need. It’s a fried snack that’s equally perfect as a party appetizer or an after-school treat.
Why You’ll Love This Recipe
– No oven needed—just a skillet or fryer and you’re set.
– Ready in under 30 minutes when you need a quick snack.
– Sweet corn kernels meet a crunchy coating in every bite.
– Totally kid-friendly: they’ll gobble these up before you can say “more, please!”
– Uses simple pantry staples—no emergency grocery run required.
– Versatile as an appetizer, side dish, or game-day finger food.
– Meatless and easily made gluten-free or dairy-free.
– One-bowl batter means minimal cleanup—my kind of cooking.
Ingredients
1 cup corn kernels (fresh, canned drained, or frozen thawed)
½ cup all-purpose flour (sub gluten-free blend if needed)
¼ cup yellow cornmeal (optional for extra crunch)
¼ cup shredded cheddar cheese (optional)
1 large egg, beaten
3 tbsp milk (or buttermilk for tang)
1 tsp baking powder
½ tsp granulated sugar
¼ tsp salt
¼ tsp black pepper
Oil for frying (vegetable, canola, or peanut)
Optional garnish: pinch of smoked paprika or chopped cilantro
Directions
1. In a large bowl, whisk together flour, cornmeal (if you’re using it), baking powder, sugar, salt, and pepper until well mixed.
2. Stir in the corn kernels and shredded cheese so they’re lightly coated.
3. In a small bowl, beat the egg with the milk; pour over the corn mixture and fold gently until just combined—don’t overmix or you’ll lose that light texture.
4. Cover and chill the batter for about 10 minutes—this helps the nuggets hold their shape when you fry them.
5. Heat oil in a heavy skillet or fryer to about 350°F (175°C)—you want roughly 1 inch of oil in the pan for even frying.
6. Scoop 1-inch portions of batter into the hot oil (I use a small ice-cream scoop or two spoons), working in batches so you don’t crowd the pan. Fry each side for 2–3 minutes, until golden and crisp.
7. Drain on paper towels, then serve warm with your favorite dipping sauce—ranch, sriracha mayo, or honey mustard all shine here.
Servings & Timing
Yield: Makes about 20 nuggets (4 servings)
Prep Time: 15 minutes
Chill/Rest Time: 10 minutes (optional but helpful)
Total Time: 35 minutes from start to finish
Variations
– Fold in 1–2 tbsp chopped jalapeños and cilantro for a Mexican twist.
– Swap cheddar for pepper jack to kick up the heat.
– Stir in 2 tbsp corn salsa instead of fresh corn for extra tang.
– Make them vegan with a flax “egg” and dairy-free milk.
– Bake at 400°F for 12–15 minutes (flip halfway) for a lighter version.
– Mix in ¼ cup crab meat for a surf-and-turf appetizer.
Storage & Reheating
Store cooled nuggets in an airtight container in the fridge for up to 3 days. For longer keeping, flash-freeze on a baking sheet, then transfer to a freezer bag for up to 1 month. To reheat, pop them in a 350°F oven or air fryer for 5–7 minutes until crisp—microwaving will make them soggy, so I don’t recommend it.
FAQs
Q: Can I bake these instead of frying?
A: Absolutely—spread on a greased sheet pan and bake at 400°F for about 12–15 minutes, flipping halfway for even browning.
Q: What’s the best oil for frying corn nuggets?
A: Vegetable, canola, or peanut oil all work well thanks to their neutral flavors and high smoke points.
Q: How do I keep the nuggets from falling apart?
A: Chilling the batter for 10 minutes firms it up and helps the nuggets hold their shape in hot oil.
Q: Can I use canned corn?
A: For sure—just drain it really well so you’re not adding extra moisture to the batter.
Q: Are corn nuggets gluten-free?
A: You can make them gluten-free by swapping the flour for a 1:1 gluten-free baking blend.
Q: Can I make the batter ahead of time?
A: Yes—mix up to 4 hours ahead and keep it chilled; give it a quick stir before frying.
Conclusion
Corn nuggets bring that perfect crunch and sweet-corn flavor that everyone loves—whether you’re feeding kids after school or guests at a party. Give this Corn Nuggets Recipe a whirl, and let me know which dipping sauce you adore most! If you try it, drop a comment below or explore my other snack recipes for more tasty ideas.
Corn Nuggets Recipe
Ingredients
- 1 cup corn kernels fresh, canned (drained), or frozen (thawed)
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal optional for extra crunch
- 1/4 cup shredded cheddar cheese optional
- 1 egg large, beaten
- 3 tablespoons milk or buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- oil for frying vegetable, canola, or peanut
Instructions
- In a large bowl, whisk together the flour, cornmeal (if using), baking powder, sugar, salt, and pepper until evenly combined.
- Stir in the corn kernels and shredded cheese until they’re coated in the flour mixture.
- In a small bowl, beat the egg with the milk; pour over the corn mixture and gently fold until just combined.
- Cover and chill the batter for about 10 minutes to firm up—it makes scooping easier.
- Pour oil into a heavy-bottomed skillet or fryer to a depth of about 1 inch and heat to 350°F (175°C).
- Use a small scoop or spoon to drop 1-inch portions of batter into the hot oil, working in batches to avoid crowding. Fry for 2–3 minutes per side, until golden and crispy.
- Remove with a slotted spoon and let drain on paper towels. Serve warm with your favorite dipping sauce.
Notes
Nutrition
