Jalapeño Corn Nuggets Recipe

Introduction

Jalapeno Corn Nuggets are crispy, cheesy bites with a spicy kick, perfect as a snack or appetizer. These golden fritters combine sweet corn and sharp cheddar with a touch of jalapeño heat for a flavorful treat anyone can 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, finely diced
• Vegetable oil, for frying
• Parsley, for garnish

Instructions

1. Step 1: In a medium bowl, combine the flour, 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, milk, and melted butter until fully combined.
3. Step 3: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the nuggets tender.
4. Step 4: Fold in the drained corn 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: Working in batches, drop 4-5 spoonfuls of batter into the hot oil. Fry each batch for about 2-3 minutes until golden brown, maintaining oil temperature between batches.
7. Step 7: Use a slotted spoon to remove the nuggets, and drain on paper towels to remove excess oil.
8. Step 8: Garnish with parsley and serve immediately for the best flavor and texture.

Tips & Variations

• For extra heat, include some of the jalapeño seeds or add a pinch of cayenne pepper to the batter.
• Try swapping sharp cheddar for pepper jack cheese to enhance the spicy flavor.
• If you prefer baking over frying, bake the nuggets at 400°F (200°C) on a greased sheet for 15-20 minutes, flipping halfway through.
• Use fresh corn kernels when in season for a sweeter, fresher taste.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

How can I reduce the spiciness of the jalapeños?

Remove all seeds and membranes from the jalapeños before dicing, as they contain most of the heat. Alternatively, reduce the amount of jalapeños used.

Jalapeño Corn Nuggets Recipe

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★★★★★

4.4 from 118 reviews

These Jalapeno Corn Nuggets are crispy, cheesy bites packed with sweet corn and spicy jalapeños, perfect as a snack or appetizer. Fried to golden perfection, they combine a tender interior with a crunchy exterior, making them irresistible for any occasion.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 16–20 nuggets 1x
• Category: Appetizer
• 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

Others

• 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: In a medium bowl, mix the all-purpose flour, shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until evenly combined.
2. Mix wet ingredients: In a separate bowl, whisk together the large egg, whole milk, and melted unsalted butter until fully blended and smooth.
3. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the nuggets tender.
4. Fold in corn and jalapeños: Carefully fold the drained sweet corn kernels and finely diced, seeded jalapeños into the batter until evenly distributed.
5. Heat the oil: In a heavy pot over medium heat, heat vegetable oil until it reaches 350°F (175°C), suitable for frying.
6. Fry the nuggets: Working in batches, drop 4-5 spoonfuls of batter carefully into the hot oil. Fry each batch for about 2-3 minutes or until the nuggets turn golden brown. Monitor and maintain the oil temperature at 350°F between batches.
7. Drain excess oil: Use a slotted spoon to remove the fried nuggets from the oil and place them on a paper towel-lined plate to let the excess oil drain off.
8. Garnish and serve: Sprinkle freshly chopped parsley over the nuggets and serve immediately for the best taste and texture.

Notes

• Make sure the jalapeños are fully seeded if you prefer less heat.
• Do not overmix the batter to avoid tough nuggets.
• Keep the oil temperature steady to ensure even frying and crisp texture.
• Serve immediately for optimal crispiness; leftover nuggets can be reheated in an air fryer to restore crunch.
• You can adjust the spice level by using more or fewer jalapeños according to taste.

Keywords: jalapeno corn nuggets, corn fritters, fried corn bites, spicy corn snacks, cheddar cheese nuggets