Jalapeno Corn Nuggets Recipe

Introduction

Jalapeño Corn Nuggets are a crispy, cheesy snack with a spicy kick, perfect for parties or a tasty appetizer. These golden bites combine sweet corn and sharp cheddar with a touch of heat from fresh jalapeños. They’re easy to make and sure to be a crowd-pleaser.

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 to keep the nuggets tender.
4. Step 4: Fold in the drained corn kernels and diced jalapeños carefully.
5. Step 5: Heat vegetable oil in a heavy pot over medium heat until it reaches 350°F (175°C).
6. Step 6: Working in batches, drop 4-5 spoonfuls of batter into the hot oil. Fry until golden brown, about 2-3 minutes per batch.
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 parsley and serve immediately for best taste and texture.

Tips & Variations

• For less heat, remove the seeds and membranes from the jalapeños before dicing.
• Try adding chopped green onions or cilantro for extra flavor.
• Use pepper jack cheese instead of cheddar for a spicier bite.
• Make these vegetarian-friendly by using vegetable broth or water in place of milk, if preferred.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispness. Avoid microwaving, as it can make the nuggets soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the jalapeño corn nuggets instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy. Frying, however, provides the crispiest texture.

Can I use frozen corn instead of canned?

Absolutely. Thaw and drain the corn well before folding it into the batter to avoid excess moisture.

Jalapeno Corn Nuggets Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

Crispy and flavorful Jalapeno Corn Nuggets combine sweet corn, sharp cheddar cheese, and spicy jalapeños in a lightly seasoned batter, deep-fried to golden perfection. These bite-sized snacks are perfect for sharing as appetizers or enjoying as a tasty treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 20–24 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

Additional Ingredients

• 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
• 2 medium jalapeños, seeded, finely diced
• 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 sugar until well combined.
2. Whisk Wet Ingredients: In a separate bowl, whisk the large egg, whole milk, and melted unsalted butter until fully combined.
3. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a light batter.
4. Fold in Corn and Jalapeños: Gently fold in the drained sweet corn kernels and finely diced jalapeños into the batter, distributing them evenly without breaking the corn too much.
5. Heat Oil: Pour vegetable oil into a heavy pot and heat over medium heat until it reaches 350°F (175°C), which is optimal for deep frying.
6. Fry Nuggets in Batches: Using a spoon, drop 4-5 spoonfuls of the batter carefully into the hot oil. Fry the nuggets for 2-3 minutes per batch or until they turn golden brown and crispy, maintaining the oil temperature at 350°F between batches.
7. Drain Nuggets: Use a slotted spoon to remove the fried nuggets and place them on a paper towel-lined plate to absorb excess oil.
8. Garnish and Serve: Sprinkle freshly chopped parsley over the nuggets and serve immediately while hot and crispy.

Notes

• Seed jalapeños to reduce spiciness, or leave seeds in for extra heat.
• Keep the oil temperature steady at 350°F to ensure even cooking and prevent sogginess.
• Do not overmix the batter to keep the nuggets light and tender.
• Serve with dipping sauces like ranch, sour cream, or spicy mayo for added flavor.
• Use fresh corn kernels if canned corn is unavailable, and drain well before using.

Keywords: Jalapeno Corn Nuggets, Fried Corn Nuggets, Spicy Corn Fritters, Appetizer, Snack