Corn Nuggets

Crisp on the outside but moist on the inside, these corn nuggets can be ready in less than 15 minutes, making them great for any occasion.

I love a good appetizer where no utensils are required - from cheese empanadas to pepperoni bread to cheese and bacon turnovers to broccoli bites to sweet potato tempura.

But when it comes to ease to prepare, these corn nuggets are hard to top. Simply mix together the ingredients, drop into some oil and fry for a few minutes.

Why This Recipe Works

• Taste and Texture - The crispy outer layer provides a satisfying crunch, while the moist and tender interior bursts with the natural sweetness of corn.
• Quick and Easy - They are a convenient and time efficient appetizer or side dish. With prep time and cook time totaling less than 15 minutes, they are perfect for busy people or last-minute cravings.
• Versatile - You can experiment with different spices or even add cheese or jalapeños to enhance the flavor profile.
• Portable - They make for great finger food at parties, gatherings or picnics as their bite-sized nature allow for easy sharing and perfect for on-the-go snacking.
• Kid-Friendly - Children often love the mild sweetness and appealing shape of corn nuggets. It can be an excellent way to introduce vegetables to picky eaters while ensuring they enjoy their meal.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Storage Info
• Equipment
• Pro Tips/Recipe Notes
• Other Appetizer Recipes
• Corn Nuggets

Ingredient Notes

• Flour - All-purpose flour helps bind the ingredients together and gives the nuggets a slightly softer texture.
• Cornmeal - Choose a fine or medium-grind cornmeal for a balanced texture. Yellow cornmeal is commonly used, but you can also use white cornmeal if preferred.
• Baking powder - Used to give the nuggets a light and airy texture.
• Seasonings - Salt is the basic seasoning used but I also like a little garlic powder for some extra flavor.
• Eggs - Eggs act as a binder and provide structure to the corn nuggets.
• Milk - Liquid is needed to create the right consistency for the batter.
• Butter - Butter is a fat source that can help retain moisture in the nuggets, preventing them from becoming too dry during frying.
• Corn - Fresh or frozen sweet corn kernels are used to add natural sweetness and moisture to the nuggets. If using frozen corn, thaw and drain it before incorporating it into the mixture.
• Oil - A neutral-flavored oil, such as vegetable oil or canola oil, is used for frying the nuggets to achieve a crispy exterior.

Ingredient Swaps

Like any recipe, you change up the ingredients. Some variations include:

• Instead of using regular cornmeal, you can try using corn flour or cornbread mix as a replacement. Corn flour is finer than cornmeal and will yield a smoother texture, while cornbread mix typically includes additional ingredients like leavening agents and can add extra flavor to the nuggets.
• If you prefer a dairy-free option, you can use almond milk, soy milk, oat milk, or any other plant-based milk as a substitute for regular milk.
• To make the recipe egg-free, you can use an egg substitute like flaxseed meal mixed with water or commercial egg replacers. Another option is using unsweetened applesauce, mashed bananas, or yogurt, which can act as binding agents.
• To make the recipe dairy-free, you can replace butter with a plant-based margarine or vegetable oil.
• If fresh or frozen corn is not available, canned corn can be used as an alternative. Just make sure to drain and pat it dry before incorporating it into the mixture.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Mix together all of the ingredients in a bowl before frying in oil at 365˚F for 2-3 minutes or until golden brown.

FAQs

Storage Info

To store the nuggets, follow these steps:

• To Store - Allow the nuggets to cool down to room temperature after cooking before transferring to an airtight container in the fridge. They will last 2-3 days.
• To Freeze - You can freeze on a baking sheet so they don't stick then place in a ziploc bag for up to 3 months.
• To Reheat - To reheat refrigerated corn nuggets, place them on a baking sheet and warm them in a preheated oven at 350°F for a few minutes until heated through. If frozen, thaw them first in the refrigerator overnight before reheating.
• Note on Texture - Keep in mind that reheating may slightly affect the crispiness of the nuggets, but it's still a good way to enjoy them again.

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Large bowl - Needed to mix together the ingredients.
• Cookie scoop - Use a 1 tablespoon scoop to get consistent sizes.
• Skillet/Dutch oven - You want something large enough to fry the nuggets.
• Candy thermometer - Helps you monitor the exact temperature of the oil.
• Spider strainer - So you can remove the nuggets from the oil and let the excess oil drip off.

Pro Tips/Recipe Notes

• Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
• Use a cookie scoop so the size of the nuggets stays consistent.
• Fry the nuggets in small batches to avoid overcrowding, which can lead to uneven frying.
• After frying, place the nuggets on paper towels or a wire rack to drain excess oil.

Other Appetizer Recipes

If you’ve tried these corn nuggets or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.