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These crispy jalapeno corn nuggets offer a delicious crunch filled with sweet corn, spicy jalapenos, and sharp cheddar cheese. They make a fantastic appetizer or snack when you want something flavorful and satisfying without too much fuss.
I remember making these for a casual game night and everyone kept reaching for more. They are a guaranteed crowd-pleaser whether served hot out of the fryer or as finger food.
Ingredients
- All-purpose flour: ensures a crisp exterior and tender crumb
- Sharp cheddar cheese: adds that rich, tangy kick that balances the heat
- Baking powder: helps the nuggets puff up nicely during frying
- Garlic powder: for subtle savory notes that deepen the flavor
- Kosher salt: enhances all the ingredients without being overpowering
- Granulated sugar: adds a touch of sweetness that complements the corn
- Egg: binds everything together, giving a smooth batter
- Whole milk: contributes to a creamy texture in the dough
- Unsalted butter: brings richness and boosts flavor
- Canned sweet corn: provides juicy bursts of sweetness and texture, drain well to avoid sogginess
- Medium jalapeños: add heat, adjust quantity or keep seeds for more spice
- Vegetable oil: for frying to achieve that perfect golden crunch
- Parsley: is optional but adds a fresh, herbal finish as a garnish
Step-by-Step Instructions
- Sift and Mix the Dry Ingredients:
- Combine the all-purpose flour, sharp cheddar cheese, baking powder, garlic powder, kosher salt, and sugar in a medium bowl. Stir thoroughly so everything is evenly distributed which allows the flavor and texture to be consistent throughout the nuggets.
- Whisk the Wet Ingredients:
- In a separate bowl, beat the egg, whole milk, and melted unsalted butter together until smooth and fully combined. This mixture will hydrate the flour and bind the dough.
- Combine the Mixtures:
- Pour the wet ingredients into the dry bowl. Stir gently until just combined making sure not to overmix, a few lumps are okay. Overmixing toughens the batter and results in dense nuggets.
- Fold in Corn and Jalapeños:
- Carefully fold the drained sweet corn and the diced jalapeños into the batter to distribute them evenly without breaking down the corn kernels.
- Heat the Oil:
- Pour vegetable oil into a heavy pot and heat it over medium until it reaches 350 degrees Fahrenheit. Maintaining this temperature is crucial for even cooking and a crispy exterior.
- Fry the Nuggets:
- Drop spoonfuls of the batter into the hot oil in batches of four to five. Fry for about two to three minutes until golden brown and crispy. Check the oil temperature after each batch and adjust heat as needed.
- Drain on Paper Towels:
- Using a slotted spoon, transfer the nuggets to a paper towel-lined plate to absorb excess oil. This keeps them from being greasy.
- Garnish and Serve:
- Sprinkle chopped parsley over the nuggets for a fresh burst of color and flavor. Serve them immediately for the best crunchy texture.
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My favorite ingredient here is the sharp cheddar because it melts perfectly inside while still adding that bright tanginess. I love thinking back to family gatherings where everyone’s eyes lit up after the first bite of these nuggets. They bring a little heat and a lot of joy.
Storage Tips
To keep leftover nuggets crispy, store them in an airtight container and reheat in a toaster oven or skillet rather than a microwave. This avoids sogginess. If freezing, place them in a single layer on a baking sheet first, then transfer to a freezer bag once firm. Reheat straight from frozen.
Ingredient Substitutions
Cheddar cheese can be swapped for a pepper jack if you want more spice or mozzarella for a milder, gooey texture. If you do not have whole milk, use 2% or add a teaspoon of melted butter for richness. For a dairy-free version, try a plant-based milk and cheese alternative. Fresh corn can replace canned but cook it briefly before folding in to remove moisture.
Serving Suggestions
Serve these nuggets alongside a cool ranch dip or a smoky chipotle mayo for dipping. They work great with a side of crisp green salad or roasted veggies to balance the richness. For party platters, add them with other finger foods like sliders or mini tacos.
Cultural Context
Corn fritters and nuggets have deep roots in Southern American cooking, with roots in Native American and soul food traditions. The use of corn and peppers reflects the blending of flavors that has made this cuisine so vibrant. This recipe puts a modern spin with jalapeños and cheese for a perfect snack everyone can appreciate.
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Frequently Asked Questions
- → How do I control the spiciness of the nuggets?
Adjust the amount of finely diced jalapeños according to your heat preference. Removing seeds will reduce spiciness.
- → What oil is best for frying these nuggets?
Use a neutral oil with a high smoke point like vegetable oil to ensure even frying and crispy texture.
- → Can I make these nuggets ahead of time?
For best crispiness, serve right after frying. Reheating in an oven can help regain some crunch.
- → What can I serve alongside these corn nuggets?
They pair well with creamy dips, fresh salads, or as a flavorful appetizer for gatherings.
- → How do I ensure the nuggets cook evenly?
Maintain oil temperature around 350°F (175°C) and avoid overcrowding the pan for consistent frying.