These Corn Nuggets are the ultimate bite-sized treat, combining the sweetness of creamed corn and whole kernel corn with a crispy, golden cornmeal coating. Perfect as a snack, appetizer, or side dish, these nuggets are easy to make and even easier to devour.
Fried to perfection in just minutes, they’re irresistibly crunchy on the outside and tender on the inside. Pair them with your favorite dipping sauces—like ranch, honey mustard, or spicy aioli—for a crowd-pleasing addition to any meal or gathering!
Why You’ll Love It
Quick and Easy: With just a handful of pantry staples, you can whip up these nuggets in no time.
Crowd-Pleaser: Perfect for parties, game nights, or as a side dish for family dinners.
Versatile: Serve with your favorite dips or pair with soups and salads for a complete meal.
Golden and Crispy: The perfect balance of crunchy coating and tender, sweet corn inside.
Key Ingredients:
Creamed Corn: Adds moisture and sweetness, making the nuggets irresistibly tender.
Whole Kernel Corn: Provides texture and pops of juicy flavor. Make sure it’s well-drained to avoid a soggy mixture.
Fresh Corn Alternative: If you have fresh corn on hand, you can substitute for the whole kernel corn. Slice the kernels off the cob and use about 1 ½ cups.
Yellow Cornmeal: Creates a rustic, crispy texture. Fine or medium grind works best.
Substitutions: For a smoother texture, mix in a little all-purpose flour or finely ground breadcrumbs.
Neutral Oil: Use oils like canola, vegetable, or peanut oil, as they have high smoke points and won’t overpower the flavor.
Temperature Control: Invest in a kitchen thermometer to keep the oil at a steady 350°F for perfect frying.
Salt and Pepper: Keep it simple or jazz it up with a pinch of paprika, garlic powder, or cayenne for a little heat.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions:
Step 1: Prepare the Corn Mixture
Combine Corns: In a large mixing bowl, mix together:
1 can (14.75 oz) creamed corn.
1 can (15 oz) drained whole kernel corn.
Add Cornmeal: Gradually stir in about 1 cup of yellow cornmeal. Mix well until the mixture thickens slightly.
Season: Add salt and pepper to taste. Mix until evenly combined.
Step 2: Shape the Nuggets
Form Nuggets: Using a spoon or your hands, form small, round nuggets (about 1-2 inches in diameter).
Place on Tray: Lay the nuggets on a parchment-lined tray to prevent sticking while prepping.
Step 3: Fry the Nuggets
Heat Oil: In a large skillet or deep fryer, heat oil to about 350°F (175°C). Ensure there’s enough oil to fully submerge the nuggets.
Fry Nuggets: Carefully add the nuggets to the oil, frying in batches to avoid overcrowding.
Cook Until Golden: Fry each batch for 3-5 minutes, flipping occasionally, until the nuggets are crispy and golden brown.
Drain: Use a slotted spoon to remove the nuggets and place them on a plate lined with paper towels to drain excess oil.
Step 4: Serve and Enjoy
Serve Hot: Arrange the nuggets on a platter and serve immediately.
Add Dips: Pair with dipping sauces like ranch, honey mustard, spicy aioli, or ketchup for added flavor.
Serving Suggestions:
Party Platter: Arrange your corn nuggets with an assortment of dips and veggie sticks for a crowd-friendly appetizer.
Side Dish: Pair them with Southern-inspired dishes like fried chicken, collard greens, or a hearty bowl of chili.
Breakfast Twist: Serve alongside eggs and sausage for a unique take on a morning meal.
Topping Idea: Use them as a fun topping for a creamy corn chowder or tomato soup!
Storage and Meal Prep Tips:
Refrigerating Leftovers: Store cooled nuggets in an airtight container in the refrigerator for up to 3 days.
Reheating: To restore their crispy exterior, reheat in an oven at 375°F for 8-10 minutes or air fryer for 5 minutes.
Freezing: These nuggets freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
Cooking from Frozen: Fry directly from frozen or bake at 400°F for 15-20 minutes until hot and crispy.
Variations:
Cheesy Corn Nuggets: Mix shredded cheese (cheddar, pepper jack, or mozzarella) into the corn mixture for an ooey-gooey surprise.
Spicy Nuggets: Add diced jalapeños or a dash of cayenne pepper to the batter for a fiery kick.
Gluten-Free Option: Use a gluten-free cornmeal or add a touch of almond flour for those with dietary restrictions.
Herbed Nuggets: Stir in fresh chopped herbs like cilantro, parsley, or chives for a fresh, aromatic twist.
Vegan-Friendly: Substitute a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for binding and ensure your oil and other ingredients are plant-based.
Conclusion:
These Corn Nuggets are the perfect blend of crispy and tender, with a touch of sweetness from the corn and a savory crunch from the cornmeal. Whether you’re making them for a casual family snack, a holiday appetizer, or a fun addition to dinner, they’re guaranteed to disappear quickly.
So, get your skillet ready and dive into this golden, crispy delight. Trust me—once you’ve tried these nuggets, they’ll become a must-have in your recipe rotation!
Corn Nuggets: Crispy, Golden Bites of Sweet and Savory Delight
Ingredients
- 1 can creamed corn 11 ounces
- 1 can whole kernel corn 11 ounces, drained
- 1/2 cup yellow cornmeal plus more as needed for thickening
- salt and pepper to taste
- oil for frying
Instructions
- In a large mixing bowl, combine the creamed corn, drained whole kernel corn, and 1/2 cup of yellow cornmeal. Mix well until slightly thickened. Add salt and pepper to taste and mix until evenly combined.
- Using a spoon or your hands, form small, round nuggets (about 1-2 inches in diameter). Place them on a parchment-lined tray to prevent sticking.
- Heat oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the nuggets in batches, frying for 3-5 minutes, flipping occasionally, until crispy and golden brown. Use a slotted spoon to remove the nuggets and place them on a plate lined with paper towels to drain excess oil.
- Arrange the nuggets on a platter and serve hot. Pair with dipping sauces like ranch, honey mustard, spicy aioli, or ketchup for added flavor.