Corn nuggets are crispy, deep-fried bites of sweet corn: a thick mix of creamed corn, whole kernel corn and yellow cornmeal, shaped into small rounds and fried until golden outside and soft and sweet inside. This homemade version uses just five ingredients and takes 25 minutes, making 4 servings for a side dish or snack.
How to make corn nuggets: Mix the creamed corn, drained corn kernels and 1/2 cup of cornmeal until slightly thickened, adding more cornmeal if the mixture is too loose to hold a shape. Season with salt and pepper, form small rounds, and fry them in batches in 350°F oil for 3 to 5 minutes, until crispy and golden brown.
Why You’ll Love Them
- Five ingredients: two cans of corn, cornmeal, salt and pepper, plus oil for frying.
- Sweet and crispy: golden outside, soft and corn-packed inside.
- Quick: ready in about 25 minutes.
- Kid-friendly: a fun side for burgers, fried chicken or barbecue.
What Are Corn Nuggets?
Corn nuggets are small fried bites made mostly of sweet corn held together with a little cornmeal or batter. They’re served as a side or appetizer, often with ranch or honey mustard, and some diners and restaurants even serve them with syrup. You can buy them frozen, but homemade ones are easy and taste fresher. They’re a cousin of corn fritters and hush puppies, but with far more corn in each bite.
Are Corn Nuggets the Same as Hush Puppies?
No. Hush puppies are mostly cornmeal batter, often with onion, fried into golden balls. Corn nuggets are mostly corn, creamed and whole kernel, with just enough cornmeal to bind them. They’re sweeter and softer inside, with whole kernels in every bite.
Ingredient Notes
Creamed corn: one 11-ounce can. It’s the creamy base that holds the nuggets together.
Whole kernel corn: one 11-ounce can, drained very well. Extra liquid makes the mixture too loose to shape.
Yellow cornmeal: 1/2 cup, plus more as needed. Add it a spoonful at a time until the mixture holds its shape.
Salt and pepper: to taste.
Oil: a neutral oil with a high smoke point, like vegetable, canola or peanut oil.
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Ingredients
- 1 can creamed corn (11 ounces)
- 1 can whole kernel corn (11 ounces), drained
- 1/2 cup yellow cornmeal, plus more as needed
- Salt and pepper, to taste
- Oil for frying
How to Make Corn Nuggets
1. Mix. 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.
2. Shape. 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.
3. Fry. 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.
4. Serve. Arrange the nuggets on a platter and serve hot. Pair with dipping sauces like ranch, honey mustard, spicy aioli, or ketchup for added flavor.
Tips for Crispy Corn Nuggets
- Drain the corn well. Wet kernels make a runny mixture that spreads in the oil.
- Adjust with cornmeal. The mixture should hold together when scooped. If it slumps, add more cornmeal a spoonful at a time.
- Chill before frying. A short rest in the refrigerator lets the cornmeal absorb liquid, so the nuggets hold their shape.
- Use a thermometer. At 350°F the outside crisps while the inside heats through. Cooler oil makes greasy nuggets.
- Fry in small batches. Crowding the pan drops the oil temperature.
- Drain on paper towels. Serve them right away while they’re crisp.
Variations
- Spicy: add a pinch of cayenne or diced jalapeño.
- Cheesy: stir in grated cheddar or Parmesan.
- Without cornmeal: all-purpose flour can stand in; add it a spoonful at a time until the mixture holds together.
- Sweet: serve with warm maple syrup or honey butter for dipping.
- Herby: add chopped chives or green onions.
If you like corn nuggets, you might also enjoy Mini Corn Dogs, with corn muffin mix batter fried golden around hot dogs.
If you like corn nuggets, try Amish Onion Fritters for another crisp little bite, this time with chopped onions.
Storage & Reheating
Corn nuggets are best fresh from the fryer. Refrigerate leftovers in an airtight container for up to 2 days, and reheat them in a hot oven or air fryer to bring back the crunch. The microwave makes them soft.
What to Serve With Them
Serve them with fried chicken, burgers, barbecue or golden fried catfish, with ranch or honey mustard for dipping. Add fried green tomatoes for a Southern fry-up.
More corn recipes: easy creamy corn casserole, Korean corn cheese, slow cooker corn chowder and Southern cornmeal hoecakes.
Frequently Asked Questions
What exactly are corn nuggets?
Small fried bites of sweet corn held together with cornmeal, crispy outside and soft inside.
Are corn nuggets the same as hush puppies?
No. Hush puppies are mostly cornmeal batter; corn nuggets are mostly corn.
Are corn nuggets a Southern thing?
They’re popular across the South and Midwest as a fried side, alongside hush puppies and fried okra.
Why are my corn nuggets falling apart?
The mixture is too wet or the oil isn’t hot enough. Add more cornmeal, chill the mixture and fry at 350°F.
Can I make them in an air fryer?
Fresh, wet nuggets don’t hold up well in an air fryer. It works best for reheating fried ones.
Can I use fresh corn?
Yes. Use cooked fresh kernels in place of the canned whole corn, and keep the creamed corn as the binder.
What oil is best for frying them?
A neutral oil with a high smoke point, like vegetable, canola or peanut oil. Keep it at 350°F the whole time.
How long do leftovers keep?
Up to 2 days in the refrigerator.
Final Notes
Drain the corn, add cornmeal until the mix holds its shape and fry in hot oil. If you add cheese or jalapeño, tell me in the comments how they turned out.
Corn Nuggets: Crispy, Golden Bites of Sweet and Savory Delight
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
