Can I make Jalapeño Corn Nuggets ahead of time?

Yes, you can prepare the batter ahead of time and store it in the fridge for up to 2 hours. It’s best to fry the nuggets just before serving for optimal freshness.

What if I can’t find fresh jalapeños?

You can substitute fresh jalapeños with pickled jalapeños or a dash of hot sauce for heat. Just be mindful of the amount since these options can vary in spiciness.

Can I freeze the nuggets?

Yes! To freeze, cool the nuggets completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Reheat them directly from frozen in the oven.

What kind of oil is best for frying?

Use oils with a high smoke point such as vegetable oil, canola oil, or peanut oil. Avoid oils like olive oil, as they have lower smoke points and may burn.

How do I know when the oil is hot enough for frying?

You can use a thermometer to check the oil temperature or drop a small spoonful of the batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

Jalapeño Corn Nuggets

Description

Jalapeño Corn Nuggets are crispy, cheesy bites of sweet corn and jalapeños, fried to golden perfection. Perfect as a snack, appetizer, or party treat, these nuggets combine creamy cheese, a touch of heat, and crunchy texture in every bite.

Ingredients

Scale

1 cup all-purpose flour
1 cup sharp cheddar cheese, finely shredded
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 large egg, at room temperature
1/2 cup whole milk
1 tablespoon unsalted butter, melted
1 can (15 ounces) sweet corn, drained (approximately 1 1/2 cups kernels)
2 medium jalapeños, seeded and finely diced
Vegetable oil for frying
Parsley for garnish (optional)
Pinch of cayenne pepper or paprika (optional)
1 tablespoon chopped fresh cilantro or green onions (optional)
Alternative cheese like pepper jack or mozzarella (optional)

Instructions

In a large mixing bowl, combine flour, baking powder, garlic powder, salt, sugar, and cayenne or paprika if using.
In a separate bowl, whisk together the egg, milk, and melted butter until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the cheddar cheese, sweet corn, diced jalapeños, and optional herbs or alternative cheese.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Using a tablespoon or small cookie scoop, drop spoonfuls of the batter into the hot oil.
Fry in batches for 2–3 minutes per side, or until golden brown and cooked through.
Use a slotted spoon to transfer the nuggets to a paper towel-lined plate to drain excess oil.
Garnish with parsley if desired and serve hot with your favorite dipping sauce.

Notes

Use a thermometer to maintain oil temperature for even cooking.
Let the batter rest for 5–10 minutes before frying for better texture.
These nuggets are best served hot and crispy, straight from the fryer.
You can freeze leftovers and reheat in an oven or air fryer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 3 nuggets
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg

Keywords: jalapeño corn nuggets, cheesy corn bites, fried corn appetizer, spicy corn snack, vegetarian party food