The sweet creamed corn & whole kernel corn element of these Corn Nuggets makes this the ideal eating side item, all wrapped up in a delicious crispy golden cornmeal coating. Perfect as a snack, an appetizer or a side dish, these nuggets are very easy to make and easier to inhale.
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
Fast and Simple: They take just a handful of pantry staples to prepare.
Crowd-Pleaser: Perfect for parties, game nights or as a side dish for family dinners.
Versatile: Wedge or cut into your favorite spreads or paired with soups or salads for a full meal.
Golden and Crisp: And how 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:
To prepare for these tasty nuggets of corn, you need to make the corn mix. In a large (extra-large if you have it) mixing bowl, combine one can (14.75 oz.) of creamed corn and one can (15 oz.) whole corn, drained. Whisk in approximately one cup of yellow cornmeal in a fine stream, stirring well. Then add in milk to make it bubbly and thick and season with salt and pepper to sweeten the entire batch.
With your mixture ready- form the nuggets (use a spoon or your fingers)which are about 1-2 inches in size. Spread these nuggets on a tray or baking sheet lined with parchment paper to avoid any sticking as you get ready to fry.
To fry, heat so much oil in a wide pan or deep fryer that you can completely submerge the nuggets, without much hassle, ideally at about 350 ℉ (175 ℃). Working in batches, fry the nuggets; it shouldn’t be crowded in the oil, so fry the nuggets in smaller batches, so they can cook through evenly, flipping them every few minutes, for about 3-5 minutes or until crispy and golden brown. Lastly, fish the nuggets out of the oil with a slotted spoon and transfer them to a paper-towel-lined plate to Cool off and drain excess oil for serving.
To serve, plate your corn nuggets hot and fresh — crisp and golden on a platter. And be sure to bring out their wildest flavor potential by serving with tasty dipping sauces — ranch, honey mustard, spicy aioli, ketchup.
Serving Suggestions:
If you’ll be entertaining guests, set them out on a party platter, surrounded by colorful veggie sticks and an array of dips for a crowd-pleasing appetizer. Corn nuggets make an ideal Southern-style side dish to crispy fried chicken, simmered collards or big bowls of chili. And who is to say nuggets can’t be for breakfast? Serve them with eggs and sausage to give breakfast a delicious twist. Feeling adventurous? Consider sprinkling them on top of creamy corn chowder or tomato soup for an unexpected flavor blast!
Storage and Meal Prep Tips:
To Store: Transfer cooled nuggets to a sealed container in the fridge for up to 3 days.
Reheat: Oven 375°F 8-10 minutes or air fryer 5 minutes to revive their crispy outside.
Freezing: These nuggets freeze beautifully! Arrange in a single layer on a sheet pan, freeze until solid and place in a freezer bag. You will last about 3 months or so.
Cooking directions from frozen Freezing: Fry directly from frozen or bake in oven at 400°F for 15-20 minutes, or until heated 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.