Jalapeno Corn Nuggets Recipe

Introduction

Jalapeño Corn Nuggets are crispy, cheesy bites packed with sweet corn and a spicy kick. Perfect as a snack or appetizer, these golden nuggets bring a delightful combination of flavors and textures that will please any crowd.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 cup (113 g) sharp cheddar cheese, finely shredded
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• 1 large egg, room temperature
• ½ cup (122.5 g) whole milk
• 1 tablespoon unsalted butter, melted
• 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
• 2 medium jalapeños, seeded and finely diced
• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Step 1: In a medium bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
2. Step 2: In a separate bowl, whisk together the egg, whole milk, and melted butter until fully combined.
3. Step 3: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing for tender nuggets.
4. Step 4: Fold in the drained corn kernels and diced jalapeños carefully so they are evenly distributed.
5. Step 5: Heat vegetable oil in a heavy pot over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
6. Step 6: Working in batches, drop 4-5 spoonfuls of batter into the hot oil. Fry for 2-3 minutes per batch or until nuggets turn golden brown.
7. Step 7: Use a slotted spoon to remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Step 8: Garnish with fresh parsley and serve immediately for best flavor and crunch.

Tips & Variations

• For milder nuggets, remove all jalapeño seeds or substitute with a mild pepper. For extra heat, leave some seeds intact.
• Try adding chopped green onions or a pinch of smoked paprika for additional flavor.
• If you prefer baking, arrange spoonfuls on a greased sheet and bake at 400°F (200°C) for 15-20 minutes until golden.
• Use fresh corn kernels instead of canned for a sweeter taste when in season.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer on a baking sheet in a 350°F oven for about 5-7 minutes to restore crispiness. Avoid microwaving to keep the nuggets from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nuggets ahead of time?

Yes, you can prepare the batter in advance and refrigerate for up to 12 hours before frying. For best texture, fry them just before serving.

What can I use instead of vegetable oil for frying?

Canola oil, peanut oil, or sunflower oil are good alternatives with high smoke points suitable for frying jalapeño corn nuggets.

Jalapeno Corn Nuggets Recipe

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4.9 from 221 reviews

These Jalapeno Corn Nuggets are crispy, golden-fried bites packed with sweet corn, sharp cheddar cheese, and spicy jalapeños. Perfect as an appetizer or snack, they combine creamy, cheesy flavors with a crunchy exterior and a slight kick of heat.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 16–20 nuggets 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125 g) all-purpose flour
• 1 cup (113 g) sharp cheddar cheese, finely shredded
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar

Wet Ingredients

• 1 large egg, room temperature
• ½ cup (122.5 g) whole milk
• 1 tablespoon unsalted butter, melted

Main Ingredients

• 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
• 2 medium jalapeños, seeded and finely diced

For Frying and Garnish

• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Combine cheese with dry ingredients: In a medium bowl, mix together the all-purpose flour, sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until well combined.
2. Whisk wet ingredients: In a separate bowl, whisk the large egg, whole milk, and melted unsalted butter until fully blended.
3. Mix wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the batter light.
4. Fold in corn and jalapeños: Carefully fold in the drained sweet corn kernels and finely diced jalapeños to distribute evenly throughout the batter.
5. Heat oil for frying: Pour vegetable oil into a heavy pot and heat over medium heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy.
6. Fry the nuggets: Working in small batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry each batch for about 2-3 minutes or until the nuggets turn golden brown. Keep the oil temperature steady at 350°F between batches.
7. Drain excess oil: Remove the fried nuggets using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
8. Garnish and serve: Sprinkle freshly chopped parsley over the hot nuggets and serve immediately to enjoy their crispy texture and bold flavors.

Notes

• Ensure the oil temperature is maintained around 350°F to avoid greasy or undercooked nuggets.
• You can adjust the amount of jalapeños depending on your spice preference.
• For a milder version, remove all the seeds from the jalapeños or substitute with a milder pepper.
• Use fresh corn kernels if canned is not preferred; just make sure they are well drained.
• Serve these nuggets with a dipping sauce like ranch or a spicy mayo for extra flavor.

Keywords: jalapeno corn nuggets, fried corn nuggets, spicy corn fritters, cheesy corn bites, appetizer recipe