Jalapeno Corn Nuggets Recipe

Introduction

Jalapeño Corn Nuggets are a delightful snack combining sweet corn and spicy jalapeños in a crispy, golden bite. Perfectly cheesy and flavorful, these nuggets make a great appetizer or side dish for any occasion.

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 and stir until just combined. Avoid overmixing to keep the nuggets tender.
4. Step 4: Gently fold in the drained sweet 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 each batch for 2-3 minutes or until golden brown, maintaining the oil temperature at 350°F.
7. Step 7: Use a slotted spoon to remove the nuggets and place them on a paper towel-lined plate to drain excess oil.
8. Step 8: Garnish with fresh parsley and serve warm.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the batter.
• Use sharp or smoked cheddar cheese for a bolder flavor.
• Try mixing in finely chopped green onions or cilantro for a fresh twist.
• Make bite-sized nuggets for easy serving at parties or gatherings.
• Ensure the oil is at the correct temperature to avoid greasy nuggets—use a thermometer for best results.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crispy. Avoid microwaving to keep them from becoming 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) on a greased baking sheet for about 15-20 minutes, flipping halfway through. While healthier, baking will result in a less crispy texture compared to frying.

Can I make the batter ahead of time?

It’s best to prepare and fry the batter immediately for the freshest nuggets. If necessary, you can refrigerate the batter for up to 1 hour, but give it a gentle stir before frying.

Jalapeno Corn Nuggets Recipe

Print Recipe

★★★★★

4.9 from 86 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 offer a delightful combination of creamy and spicy flavors with a satisfying crunch.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 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

Additional Ingredients

• 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. Combine cheese with dry ingredients: In a medium bowl, mix together the all-purpose flour, finely shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until evenly combined.
2. Whisk egg, milk, and butter: In a separate bowl, whisk the large egg, whole milk, and melted unsalted butter until the mixture is smooth and fully blended.
3. Mix wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently and just until combined; avoid overmixing to keep the batter light.
4. Fold in corn and jalapeños: Gently fold in the drained sweet corn kernels and finely diced jalapeños, ensuring they are evenly distributed throughout the batter.
5. Heat oil for frying: In a heavy pot over medium heat, add vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy.
6. Drop batter into hot oil and fry: Working in batches, carefully 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. Maintain the oil temperature at 350°F by adjusting the heat between batches.
7. Remove nuggets and drain: Using a slotted spoon, remove the fried nuggets from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Garnish and serve: Sprinkle with chopped parsley for a fresh touch and serve the jalapeño corn nuggets warm as a delicious appetizer or snack.

Notes

• Be careful not to overmix the batter to keep the nuggets tender.
• Adjust the amount of jalapeño according to your preferred spice level.
• Use a thermometer to maintain consistent oil temperature for even frying.
• You can serve these nuggets with a dipping sauce like ranch or spicy mayo for added flavor.
• Drain the corn well to avoid excess moisture in the batter.

Keywords: jalapeno corn nuggets, fried corn nuggets, spicy corn appetizer, fried jalapeno snacks, cheddar corn nuggets