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the Perfect Corn Nuggets

Crispy corn nuggets in a paper cone and scattered on a tray

corn nuggets aren’t your average fried snack. They’re a heavenly combo of sweet corn kernels mixed into a creamy batter, then fried until they’re golden and crispy.

Ingredients

  • Sweet Corn Kernels (1 cup, canned, frozen, or fresh – your call!)
  • Creamed Corn (1 cup, because it adds that extra creamy vibe)
  • All-Purpose Flour (¾ cup, for structure)
  • Cornmeal (¼ cup, for that authentic corn flavor)
  • Eggs (2 large, for binding)
  • Baking Powder (1 teaspoon, to fluff them up)
  • Milk (½ cup, for moisture)
  • Salt and Pepper (to taste – don’t skip this!)
  • Optional Add-Ins: A pinch of cayenne or shredded cheese if you’re feeling adventurous.
  • Oil for Frying (neutral oils like vegetable or canola work best).

Instructions

1. Prep Your Ingredients

  • Drain your corn if it’s canned, and pat it dry. If you’re using frozen corn, let it thaw completely. Water is the enemy of crispy nuggets!

2. Mix the Batter

  • In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
  • In another bowl, beat the eggs and milk until smooth. Slowly pour the wet ingredients into the dry mix.
  • Gently fold in the sweet corn and creamed corn. The batter will be thick but should hold together well.

3. Chill the Batter

  • Here’s the trick for perfect nuggets: stick the batter in the fridge for 30 minutes. It helps everything firm up so they’re easier to shape and fry.

4. Heat the Oil

  • In a deep skillet or fryer, heat oil to about 350°F. You want enough oil to fully submerge the nuggets without crowding them.

5. Fry Time!

  • Using a spoon or small scoop, drop the batter into the hot oil carefully (no burns today, please). Work in batches, frying for 3–4 minutes or until they’re golden brown.
  • Remove and drain on a paper towel-lined plate. Sprinkle with a little salt while they’re still hot.

6. Serve and Enjoy

  • Serve these beauties warm with your favorite dipping sauce. Ranch, honey mustard, or even spicy mayo – go wild!

Notes

  1. Don’t Skip the Chill Time: It makes shaping the batter way easier and keeps the nuggets from falling apart in the oil.
  2. Use a Cookie Scoop: For evenly-sized nuggets that fry up perfectly.
  3. Keep an Eye on the Oil Temp: Too hot, and they’ll burn; too cool, and they’ll soak up oil. A kitchen thermometer is your best friend.
  4. Double the Batch: They disappear fast, so trust me – make extra.

Nutrition

Keywords: Crispy corn nuggets, Homemade corn nuggets, Fried corn nuggets, Corn Nuggets