Corn Nuggets
These irresistible corn nuggets are fluffy on the inside, crispy on the outside, and full of tender corn. Whip them up in less than 15 minutes for a fun snack or appetizer.
What makes an appetizer, a GOOD appetizer? For me, it’s one that is easy to make, easy to eat (1-2 bites), and it has to be delicious. These corn nuggets are all these things.
Not to mention, full of vegetables, tender and fluffy on the inside, and crispy on the outside. You can’t really go wrong with anything deep fried!
But these corn nuggets are extra special because you can change up the flavor pretty easily and make them either sweet or savory, mild or spicy.
Serve them with these chicken and waffle sliders, these popcorn shrimp, and these lamb sliders!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour – Use all purpose flour. I haven’t tested this recipe with self-rising flour or any gluten free flour alternatives. If you do, let me know!
- Corn – Use whole kernel corn, either canned or frozen. If you use fresh corn, you need to cook it first.
- Oil for frying – I like to use peanut oil because it has a high smoke point and a neutral flavor. You can also use vegetable oil or canola oil.
Flavor Variations
- Kick up the heat by a pinch of cayenne pepper, smoked paprika, or finely diced jalapeno peppers to the batter.
- Remove 1/8 cup of the corn and add in 1/8 cup chopped green chiles. Be sure they are drained really well.
- When they are fresh out of the frying oil, toss them in some BBQ seasoning, ranch seasoning, or even powdered sugar for a sweet and savory nugget. This is how they are served at my favorite seafood restaurant.
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How To Make Corn Nuggets
- Combine the flour, baking powder, spices, and sugar (dry ingredients) in a mixing bowl. In a different bowl, lightly beat the egg. Then add the milk and melted butter. Stir to combine.
- Pour the wet ingredients into the flour mixture. Stir until just mixed.
- Fold in the corn until combined. Heat 1-2 inches of oil in a deep skillet or pan to 360F.
- Drop large spoonfuls of corn nugget batter into the oil. Deep fry for 2-3 minutes on each side or until a light golden brown.
- Remove and drain on a plate lined with paper towels. Continue with remaining corn nugget batter. Enjoy warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Once you fry the corn nuggets, it’s best to eat them warm and while they are crispy. But if you have leftovers, you can store them in the fridge, in an airtight container, for up to 3 days.
Or you can freeze them for up to 3 months. Use freezer safe storage containers, of course.
To reheat them, I suggest an air fryer or the oven at 375F until heated through and crispy. You can also pop them back in some hot oil and do a quick “re-fry” of them.
I don’t recommend trying to reheat them in the microwave because they can get tough, chewy, and not crispy.
Serving Suggestions
In my opinion, these are delicious all on their own. But I do love a dipping sauce for these sometimes.
A few of my favorites are this copycat In N Out sauce, this Comeback sauce, or this copycat Chick-Fil-A sauce.
Do I use whole corn or creamed corn?
Only use whole corn kernels for this recipe. If you use creamed corn it will make the batter too runny and it won’t hold it’s shape when you fry them.
Tapas Tips & Tricks
- If using canned corn, drain and rinse the corn before using.
- Measure the flour by spooning it into the measuring cup. Too much and they will be doughy.
- Be sure the oil is completely heated before you start. Use a thermometer to keep the temperature steady while frying the nuggets. Cooler oil makes them greasy. A cast iron skillet is great for holding the heat.
- Only drop 4-5 at a time so you don’t lower the temperature of the oil too much.
- Remove them with a slotted spoon and drain either on paper towels or on a wire cooling rack so the oil drains away.
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This easy corn nuggets recipe is perfect for an afternoon snack, fun side dish to get the kids to eat more vegetables, or an appetizer at your next party!
Corn Nuggets
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon granulated sugar
- 1 large egg
- ½ cup whole milk
- 1 tablespoon butter melted
- 16 ounces whole kernel corn
- Oil for frying
Instructions
- Combine the flour, baking powder, garlic powder, salt, cayenne pepper, and sugar in a mixing bowl. Whisk to combine.
- In a different bowl, lightly beat the egg. Then add the milk and melted butter. Stir to combine.
- Pour the wet ingredients into the flour mixture. Stir until just mixed.
- Fold in the corn until combined.
- Heat 1-2 inches of oil in a pan to 360F.
- Drop large spoonfuls of corn nugget batter into the oil. Only drop 4-5 at a time so you don’t lower the temperature of the oil too much.
- Deep fry for 2-3 minutes on each side or until a light golden brown.
- Remove and drain on a plate lined with paper towels.
- Continue with remaining corn nugget batter.
- Enjoy warm.
Notes
- If using canned corn, drain and rinse the corn before using.
- Measure the flour by spooning it into the measuring cup. Too much and they will be doughy.
- Be sure the oil is completely heated before you start. Use a thermometer to keep the temperature steady while frying the nuggets. Cooler oil makes them greasy. A cast iron skillet is great for holding the heat.
- Only drop 4-5 at a time so you don’t lower the temperature of the oil too much.
- Remove them with a slotted spoon and drain either on paper towels or on a wire cooling rack so the oil drains away.
Nutrition
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