Jalapeno Corn Nuggets Recipe

Introduction

Jalapeno Corn Nuggets are crispy, cheesy bites with a spicy kick, perfect for snacking or as an appetizer. These golden nuggets combine sweet corn and fiery jalapeños for a delightful flavor balance that everyone will enjoy.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 cup (113 g) sharp cheddar cheese, finely shredded
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• 1 large egg, room temperature
• ½ cup (122.5 g) whole milk
• 1 tablespoon unsalted butter, melted
• 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
• 2 medium jalapeños, seeded and finely diced
• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Step 1: In a medium bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
2. Step 2: In a separate bowl, whisk together the egg, whole milk, and melted butter until fully combined.
3. Step 3: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
4. Step 4: Fold in the drained sweet corn kernels and finely diced jalapeños carefully.
5. Step 5: Heat vegetable oil in a heavy pot over medium heat until it reaches 350°F (175°C).
6. Step 6: Using a spoon, drop 4-5 spoonfuls of the batter into the hot oil, working in batches. Fry until nuggets are golden brown, about 2-3 minutes per batch. Maintain the oil temperature at 350°F between batches.
7. Step 7: Remove the nuggets from the oil with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
8. Step 8: Garnish with fresh parsley and serve immediately while warm and crispy.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a dash of cayenne pepper to the batter.
• Swap sharp cheddar for pepper jack cheese for a spicier twist.
• Use fresh corn kernels when in season for sweeter nuggets.
• Serve with a cooling dipping sauce like ranch or sour cream mixed with lime juice.

Storage

Store cooked nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at 350°F (175°C) for 5–7 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake jalapeno corn nuggets instead of frying?

Yes, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway through, until golden and cooked through. They won’t be as crispy as fried but still delicious.

How do I know when the oil is at the right temperature for frying?

The oil should be around 350°F (175°C) for frying; use a kitchen thermometer for accuracy. If the oil is too cool, the nuggets will absorb more oil and become greasy; too hot, and they may burn on the outside before cooking through.

Jalapeno Corn Nuggets Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Crispy and flavorful Jalapeno Corn Nuggets are a perfect snack or side dish featuring a golden-fried batter packed with sweet corn, spicy jalapeños, and sharp cheddar cheese. These bite-sized nuggets are easy to make and offer a delightful combination of creamy, cheesy, and mildly spicy flavors with a satisfying crunch.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 nuggets 1x
• Category: Snack
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125 g) all-purpose flour
• 1 cup (113 g) sharp cheddar cheese, finely shredded
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar

Wet Ingredients

• 1 large egg, room temperature
• ½ cup (122.5 g) whole milk
• 1 tablespoon unsalted butter, melted

Additional Ingredients

• 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
• 2 medium jalapeños, seeded, finely diced
• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Combine dry ingredients and cheese: In a medium bowl, mix the all-purpose flour, finely shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until well combined.
2. Whisk wet ingredients: In a separate bowl, whisk together the large egg, whole milk, and melted unsalted butter until fully incorporated.
3. Mix wet and dry ingredients: Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined, being careful not to overmix the batter as this will affect texture.
4. Fold in corn and jalapeños: Gently fold in the drained sweet corn kernels and finely diced jalapeños until evenly distributed throughout the batter.
5. Heat vegetable oil: Pour vegetable oil into a heavy-bottomed pot and heat over medium heat until it reaches 350°F (175°C), using a thermometer to ensure accurate temperature.
6. Fry the nuggets: Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry the nuggets for about 2-3 minutes per batch, or until they become golden brown. Monitor the oil temperature after each batch and adjust heat as needed to maintain 350°F.
7. Remove and drain: Use a slotted spoon to carefully remove the fried nuggets from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Garnish and serve: Sprinkle chopped parsley over the nuggets for garnish and serve immediately while hot and crispy.

Notes

• Ensure the oil stays at 350°F for optimal frying results and to avoid greasy nuggets.
• Do not overmix the batter to keep the nuggets light and tender.
• You can adjust the amount of jalapeños based on your preferred spice level.
• Serve with a dipping sauce like ranch or spicy mayo for extra flavor.
• Leftover nuggets can be reheated in an air fryer or oven to retain crispness.

Keywords: jalapeno corn nuggets, fried corn nuggets, jalapeno snacks, cheesy corn bites, spicy corn fritters