If you have a soft spot for golden, crispy bites that burst with sweet corn flavor, this Corn Nuggets Recipe is going to become your new favorite snack or party treat. These delightful nuggets combine whole kernel and creamed corn with a lightly sweetened, slightly crunchy batter that fries up perfectly every time. Whether served as a fun appetizer or a comforting side, the balance of creamy interior and crisp exterior makes these corn nuggets simply irresistible. Plus, the recipe is straightforward, making it a joy to prepare for friends, family, or a cozy night in.
Ingredients You’ll Need
The magic of this Corn Nuggets Recipe starts with a handful of simple ingredients that work together to create texture, sweetness, and that beautiful golden color. Each element, from the creamy corn to the cornmeal, plays a vital role in delivering nuggets that are crispy on the outside, tender inside, and full of flavor.
- Whole kernel corn (1 can, 15 oz, drained): Adds delightful bursts of juicy corn kernels throughout the nuggets.
- Creamed corn (1 can, 15 oz): Provides a creamy, smooth texture that blends perfectly with the kernel corn.
- All-purpose flour (1 cup): The base of the batter, creating structure and helping the nuggets hold their shape.
- Yellow cornmeal (1/2 cup): Adds a subtle grainy texture and a golden hue that makes these nuggets stand out.
- Granulated sugar (1 tablespoon): Just enough sweetness to complement the corn without overpowering it.
- Baking powder (1 teaspoon): Gives the batter a light, airy lift for a tender bite.
- Salt (1/2 teaspoon): Enhances all the flavors to bring balance.
- Black pepper (1/4 teaspoon): Adds a hint of warmth and subtle spice.
- Milk (1/2 cup): Moistens the dry ingredients, creating a smooth batter.
- Egg (1): Acts as a binder to hold the batter and corn together during frying.
- Vegetable oil (for frying): Essential for achieving that perfect crispy crust on the nuggets.
How to Make Corn Nuggets Recipe
Step 1: Mix the Corn
Start by combining the drained whole kernel corn and the creamed corn in a large bowl. This mix gives your nuggets their signature combination of texture and creaminess, creating small pockets of corn flavor you’ll love in every bite.
Step 2: Prepare the Dry Batter Ingredients
In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper. This dry mix forms the sturdy yet tender base of your nuggets and balances sweetness, texture, and seasoning.
Step 3: Whisk Wet Ingredients
In a third bowl, beat the milk and egg until combined. This mixture will moisten and bind your dry ingredients to create just the right consistency for frying.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the nuggets light and tender.
Step 5: Fold in the Corn Mixture
Gently fold the corn mixture into the batter. This step ensures the corn kernels are evenly distributed throughout, promising corn-filled nuggets that stay moist inside.
Step 6: Chill the Batter
Refrigerate the batter for at least 30 minutes. Chilling helps firm up the mixture so the nuggets keep their shape nicely when fried, making for a better crisp and easier handling.
Step 7: Fry the Nuggets
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Carefully drop rounded tablespoons of the chilled batter into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until each nugget is beautifully golden brown and crisp. Use a slotted spoon to transfer the nuggets to a paper towel-lined plate to drain off excess oil.
How to Serve Corn Nuggets Recipe
Garnishes
Sprinkle freshly chopped green onions or a pinch of smoked paprika over your corn nuggets for an extra pop of flavor and color. Adding a side of dipping sauces like creamy ranch or a drizzle of honey elevates each bite into a flavorful experience.
Side Dishes
These nuggets pair wonderfully with fresh garden salads or tangy coleslaw for balance. They’re also fantastic alongside classic Southern dishes like baked beans or fried chicken for a true Southern feast.
Creative Ways to Present
For a fun twist, serve your corn nuggets in mini slider buns with a dollop of chipotle mayo and lettuce. Or, arrange them on a platter with an assortment of colorful dips to create a festive appetizer board that’s sure to be the star at any gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover corn nuggets in an airtight container and refrigerate for up to 3 days. They retain their texture well, making it easy to enjoy them fresh the next day.
Freezing
If you want to save some for even longer, freeze the cooked nuggets in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep nicely for up to 2 months.
Reheating
To reheat and maintain that delightful crispiness, pop your corn nuggets in a preheated oven at 375°F for about 10 minutes or use a toaster oven. Avoid microwaving, as it can make the exterior soggy.
FAQs
Can I make corn nuggets without creamed corn?
Creamed corn adds a creamy, moist texture to the nuggets, but if you don’t have it on hand, you can substitute with a little sour cream or cream cheese mixed with a bit of milk. The texture will be slightly different but still delicious.
What oil is best for frying corn nuggets?
Vegetable oil is ideal because of its neutral flavor and high smoke point. You could also use canola or peanut oil for similar results. Avoid olive oil as it has a lower smoke point and distinct flavor.
Can I bake these nuggets instead of frying?
Absolutely! For a healthier twist, you can bake the nuggets on a greased baking sheet at 400°F for about 15-20 minutes, flipping halfway through. The texture will be slightly less crispy but just as tasty.
How do I know when my oil is hot enough for frying?
Using a thermometer is best—350°F is perfect for frying corn nuggets. If you don’t have one, drop a small bit of batter into the oil; it should sizzle immediately and rise to the surface without burning within a few seconds.
Can I add extras like cheese or herbs to the batter?
Yes! Adding shredded cheese, finely chopped herbs, or even a pinch of cayenne pepper can enhance the flavor. Just fold them in with the corn mixture before chilling the batter.
Final Thoughts
There’s something truly comforting about homemade corn nuggets—they bring a little Southern charm right to your table with their golden crisp crust and sweet, tender interior. This Corn Nuggets Recipe is easy to make, satisfying to eat, and flexible enough to suit various tastes and occasions. I encourage you to try it, share it, and perhaps even add your own twist to make it your own signature treat. You won’t regret it, I promise!
Print
Corn Nuggets Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This Corn Nuggets recipe features crispy, golden fried corn fritters made from a delightful mix of whole kernel corn and creamed corn. Perfect as a Southern-inspired appetizer or side dish, these nuggets are easy to prepare and make a satisfying snack when served warm with ranch or honey for dipping.
Ingredients
Corn Mixture
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1/2 cup milk
- 1 egg
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Corn Mixture: In a large bowl, combine the drained whole kernel corn and the creamed corn, mixing them thoroughly to create the corn base for the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and black pepper until well combined.
- Combine Wet Ingredients: In a third bowl, beat the milk and egg together until smooth and lightly blended.
- Create the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the nuggets tender. Then gently fold in the corn mixture until the batter is evenly mixed.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This step helps the nuggets hold their shape when frying.
- Heat the Oil: In a deep skillet or pot, heat 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the Nuggets: Using a spoon or small scoop, carefully drop rounded tablespoons of the batter into the hot oil in batches. Fry each batch for 3 to 4 minutes, turning occasionally, until the nuggets are golden brown and crisp on all sides.
- Drain Excess Oil: Remove the nuggets with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Serve Warm: Serve the corn nuggets warm alongside your favorite dips such as ranch dressing or honey for a delicious snack or appetizer.
Notes
- Chilling the batter before frying helps the nuggets maintain their shape and improves texture.
- For added flavor, consider mixing in chopped green onions, shredded cheese, or a pinch of cayenne pepper into the batter.
- Use a thermometer to monitor frying oil temperature to avoid soggy or burnt nuggets.
