Jalapeno Corn Nuggets Recipe

Introduction

Jalapeño Corn Nuggets are crispy, cheesy bites with a spicy kick that make the perfect appetizer or snack. These golden nuggets combine sweet corn, sharp cheddar, and fresh jalapeños for a delightful flavor harmony that’s easy to fry up at home.

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 1½ cups kernels)
• 2 medium jalapeños, seeded, finely diced
• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Step 1: In a medium bowl, combine the flour, 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, milk, and melted butter until fully combined.
3. Step 3: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix to keep the nuggets light and tender.
4. Step 4: Gently fold in the drained corn kernels and finely diced jalapeños.
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 for 2-3 minutes per batch, until the nuggets turn golden brown. Maintain the oil temperature at 350°F between batches.
7. Step 7: Use a slotted spoon to remove the nuggets and drain them on a paper towel-lined plate to remove excess oil.
8. Step 8: Garnish with parsley and serve immediately for the best flavor and crispness.

Tips & Variations

• For a milder version, leave out the jalapeños or replace them with a small amount of finely diced bell pepper.
• Add a pinch of smoked paprika or cumin to the dry mix for a smoky twist.
• Use a deep-fry thermometer to maintain the correct oil temperature and avoid greasy nuggets.
• These nuggets can be made ahead and reheated in a hot oven to restore crispness.

Storage

Store leftover corn nuggets in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated 375°F oven for 8-10 minutes to keep them crispy. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, you can bake them at 400°F for about 15-20 minutes, flipping halfway through until golden and cooked through. They won’t be as crispy as fried but will still taste delicious.

How do I know when the oil is at the right temperature?

The best method is to use a deep-fry thermometer. If you don’t have one, test by dropping a small bit of batter into the oil; it should sizzle and rise to the surface quickly without browning instantly.

Jalapeno Corn Nuggets Recipe

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★★★★★

4.9 from 102 reviews

These Jalapeno Corn Nuggets are crispy, cheesy bites with a spicy kick, perfect as a snack or appetizer. Combining sweet corn, sharp cheddar, and fresh jalapeños, they are deep-fried to golden perfection for a deliciously crunchy exterior and tender, flavorful interior.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 16–20 nuggets 1x
• Category: Snack
• 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

Others

• 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. Mix Dry Ingredients: In a medium bowl, combine flour, cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well blended to evenly distribute flavors throughout the batter.
2. Combine Wet Ingredients: In a separate bowl, whisk the egg, whole milk, and melted butter until completely combined, creating a smooth mixture that will bind the batter.
3. Mix Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix to maintain a light batter texture.
4. Add Corn and Jalapeños: Fold in the drained sweet corn kernels and finely diced jalapeños gently ensuring even distribution without breaking down the corn.
5. Heat Oil: In a heavy pot over medium heat, heat vegetable oil until it reaches 350°F (175°C). Maintaining this temperature is crucial for frying the nuggets evenly and achieving a crispy texture.
6. Fry Nuggets: Working in batches, drop 4-5 spoonfuls of batter carefully into the hot oil. Fry each batch for about 2-3 minutes until the nuggets are golden brown, adjusting heat as necessary to maintain oil temperature.
7. Drain and Serve: Remove the fried nuggets using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Garnish with fresh parsley and serve immediately for the best flavor and texture.

Notes

• Be sure to monitor oil temperature closely to avoid greasy or undercooked nuggets.
• You can adjust the amount of jalapeños for milder or spicier nuggets according to personal preference.
• Serve with a dipping sauce like ranch or spicy mayo for an extra flavor boost.
• Leftover nuggets can be reheated in an air fryer to restore crispiness.

Keywords: jalapeno corn nuggets, fried corn nuggets, spicy corn appetizers, cheddar corn bites, deep fried snacks