These Corn Nuggets are the perfect eating side item, a combination of sweet creamed corn and whole kernel corn touching a crispy golden cornmeal coating. Ideal as a snack, appetizer or side dish, these nuggets are simple to prepare and even easier to scarf down.
Fried in minutes until they’re delightfully crunchy outside and tender in the middle, they’re hard to resist. Serve them with your favourite dip — ranch, honey mustard, spicy aioli, etc. — for a crowd-pleasing companion to any meal or gathering!
Why You’ll Love It
Quick and Easy: You only need a few pantry staples to make them.
Crowd-Pleaser: Great for parties, game nights or as a side dish for family dinners.
Versatile: Enjoy dipped into your favorite spreads or complemented by soups or salads for a full meal.
Golden and Crispy: What about the outside?
Key Ingredients:
Creamed Corn: Provides moisture and subtle sweetness, making the nuggets inescapably tender.
Whole Kernel Corn: Adds texture and bursts of juicy flavor. Be sure that it’s well-drained, so it won’t create a soggy mix.
Fresh Corn Swap: If you have fresh corn available, you can use it in place of the whole kernel corn. Cut the kernels off the cob and measure about 1 ½ cups.
Yellow Cornmeal: Results in a rustic, crunchy texture. Use a fine or medium grind.
Substitutions: Add a little bit of all-purpose flour or finely ground breadcrumbs for a smoother texture.
Neutral Oil: This includes oils like canola, vegetable, or peanut oil, which each have high smoke points and won’t compete with the taste.
Temperature Control: The best frying comes with frying that is at a consistent 350°F — and you’re going to want a kitchen thermometer to maintain that.
Salt and Pepper: Adjust to your taste, or spice things up with a pinch of paprika, garlic powder or cayenne peppper for a kick.
For full list of ingredients with amounts and steps you need to take, jump to the recipe card at the bottom of the page
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Step-by-Step Instructions:
Step 1: Make the Corn Mixture
Corn Mixture: In an extra large mixing bowl, combine:
1 can creamed corn (14.75 oz.)
1 (15 oz) can whole corn, drained.
Add Cornmeal: Using a whisk, pour in about 1 cup of yellow cornmeal in a slow stream and mix. Then add the milk and mix well until thick.
Season with salt and pepper, to taste. Mix until evenly combined.
Step 2: Shape the Nuggets
Nugget Forming: With a spoon or your fingers, form small, round nuggets (1-2 inches in diameter).
On Tray: Arrange nuggets in a single layer on a parchment-lined tray to avoid sticking while getting ready.
Step 3: Fry the Nuggets
Pour Oil: Heat oil in a wide pan or deep fryer (around 350 ℉ = 175 ℃) Make sure there’s enough oil to completely submerge the nuggets.
Fry Nuggets: Add the nuggets to the oil, a batch at a time to avoid overcrowding the pot.
Cook Until Golden: Fry each batch until crispy and golden brown, 3–5 minutes, flipping occasionally.
Drain: Using a slotted spoon, scoop out the nuggets and set them on a plate layered with paper towels to drain any extra oil.
Step 4: Serve and Enjoy
Serve Hot: Place the nuggets on a platter, and serve hot.
Tease Flavors: Offer dipping sauces — ranch, honey mustard, spicy aioli, ketchup.
Serving Suggestions:
Party Platter: Serve up your corn nuggets alongside an array of dips and veggie sticks as an epic crowd-friendly appetizer.
Side Dish: Serve alongside Southern-inspired fare such as fried chicken, collard greens or a meaty bowl of chili.
Breakfast Variation: Pair with eggs and sausage for a breakfast spin.
Topper Idea: Try them as a fun topping for creamy corn chowder or tomato soup!
Storage and Meal Prep Tips:
To Store: Place cooled nuggets in a sealed container in the fridge for up to 3 days.
To Reheat: Heat in an oven at 375°F for 8-10 minutes or air fryer 5 minutes to regain their crispy exterior.
Freezing: These nuggets freeze wonderfully! Lay them in a single layer on a baking sheet, and freeze until firm, then transfer to a freezer bag. They will last for 3 months or so.
Frozen Cooking Instructions: Fry directly from frozen or bake at 400°F for 15-20 minutes until hot and crispy
Variations:
Cheesy Corn Nuggets: What’s summer without a little ooey-gooey melted cheese inside?
Spicy Nuggets: Mix in some diced jalapeños or a sprinkle of cayenne pepper to the batter for an extra spicy twist.
Gluten-Free Option: Use gluten-free cornmeal or add a bit of almond flour for the diet-restricted.
Herbed Nuggets: Add some fresh chopped herbs such as cilantro, parsley or chives for one more aromatic note.
Vegan-Friendly: Replace with 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for binding, plus make sure your oil and other ingredients are plant based.
Conclusion:
They have the right amount of crispiness on the outside and tenderness inside, slightly sweet from the corn and with a pleasant crunch from the cornmeal. Whether you serve them as a family snack, a party appetizer or a light addition to dinner, they won’t last long.
So grab your skillet and enjoy this golden, crispy goodness. I’ll tell you, these nuggets are going to be a great one to have in your recipe rotation, trust me!
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.