Jalapeno Corn Nuggets Recipe

Introduction

Jalapeno Corn Nuggets are crispy, cheesy bites with a spicy kick, perfect as a snack or appetizer. Made with sharp cheddar, sweet corn, and fresh jalapeños, they offer a delightful mix of flavors and textures that everyone will love.

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, sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated 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. Be careful not to overmix the batter.
4. Step 4: Gently fold in the drained sweet corn and finely diced jalapeños until evenly distributed.
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 about 2-3 minutes or until golden brown, maintaining the oil temperature at 350°F.
7. Step 7: Use a slotted spoon to carefully remove the nuggets and place them on a paper towel-lined plate to drain excess oil.
8. Step 8: Garnish with parsley and serve immediately while hot and crispy.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a dash of cayenne pepper to the batter.
• Use frozen corn kernels if fresh or canned is unavailable, but thaw and drain well before using.
• Serve with a creamy dipping sauce like ranch or chipotle mayo for added flavor.
• Monitor the oil temperature closely to ensure the nuggets cook evenly without absorbing too much oil.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 8-10 minutes to restore crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nuggets ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 4 hours before frying. For best results, fry just before serving to keep them crispy.

Can I bake these instead of frying?

While frying gives the best crispy texture, you can bake them on a greased baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through. Keep in mind they won’t be as crisp as the fried version.

Jalapeno Corn Nuggets Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Crispy, golden jalapeno corn nuggets bursting with sharp cheddar and sweet corn, perfectly fried to create a deliciously spicy and savory snack or appetizer.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 16–20 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

Main 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 the flour, finely shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until they are well combined.
2. Whisk egg, milk, and butter: In a separate bowl, whisk together the large egg, whole milk, and melted unsalted butter until fully blended.
3. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix the batter to maintain a light texture.
4. Fold in corn and jalapeños: Gently fold the drained sweet corn kernels and finely diced jalapeños into the batter, ensuring even distribution without overworking the mixture.
5. Heat vegetable oil: Pour vegetable oil into a heavy pot and heat over medium heat until it reaches 350°F (175°C), suitable for frying the nuggets.
6. Drop batter into hot oil and fry: Working in batches, drop 4-5 spoonfuls of batter into the hot oil. Fry each batch for 2-3 minutes or until the nuggets turn golden brown, monitoring and maintaining the oil temperature at 350°F between batches.
7. Remove nuggets from oil: Using a slotted spoon, carefully remove the fried nuggets from the oil and place them on a paper towel-lined plate to drain any excess oil and crisp up.
8. Garnish and serve: Garnish the corn nuggets with fresh parsley and serve immediately while hot and crispy for the best taste and texture experience.

Notes

• Maintain oil temperature at 350°F to ensure even frying and avoid soggy nuggets.
• Seed jalapeños to reduce heat if you prefer milder nuggets.
• Do not overmix batter to keep the nuggets light and fluffy inside.
• Use sharp cheddar cheese for the best flavor impact.
• Drain corn well to prevent excess moisture in the batter.

Keywords: jalapeno corn nuggets, fried corn nuggets, cheesy corn snacks, spicy appetizer, jalapeño recipes, cheddar cheese nuggets