Save
These cheesy jalapeno corn nuggets are the ultimate crowd-pleaser for gatherings, after-school snacks, or game night. With just the right kick from jalapenos, sweetness from corn, and gooey cheese in every bite, this recipe is the kind that disappears fast from any platter.
The first time I made these, the nuggets vanished before I could even get a photo. My friends now request them for every potluck, and I never have leftovers.
Ingredients
- All-purpose flour: gives the batter structure and crisps up beautifully when fried. Choose a good-quality unbleached flour if possible
- Sharp cheddar cheese: provides bold flavor and melty texture. Freshly shredded cheese melts more smoothly than pre-shredded
- Baking powder: ensures the nuggets puff up lightly so they are not dense
- Garlic powder: adds a little savory depth. Make sure your garlic powder is fresh for best flavor
- Kosher salt: lifts all the flavors. Larger grains dissolve well and flavor evenly
- Granulated sugar: enhances the natural sweetness of the corn. Just a touch makes a difference
- Large egg: binds everything together. Room temperature eggs mix in more evenly
- Whole milk: adds richness and keeps the batter moist. Go for full-fat for the best result
- Unsalted butter: gives a subtle, rich flavor. Melted and slightly cooled is best for mixing
- Sweet corn kernels: bring juicy pops of sweetness. Canned corn is handy, but fresh or frozen works too—drain well
- Jalapenos: provide heat and bright flavor. Choose firm, glossy peppers and remove most seeds if you prefer mild
- Vegetable oil: for frying makes the nuggets crisp without imparting flavor. Pick high smoke-point oil like canola or peanut
- Parsley: is optional, but adds fresh color and a little herb lift
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a medium bowl, combine flour, shredded cheddar, baking powder, garlic powder, kosher salt, and sugar. Stir thoroughly to distribute the baking powder and seasonings evenly among the flour and cheese. This will keep the nuggets light and uniformly flavored.
- Prepare the Wet Mixture:
- In a separate mixing bowl, whisk together the egg, whole milk, and melted butter. Whisk until the mixture is completely smooth and the butter has blended fully with the milk and egg. The mixture will look pale and creamy.
- Bring Batter Together:
- Pour the wet mixture over the dry ingredients. Using a spatula or large spoon, stir until the batter is just combined. Stop as soon as there are no large pockets of dry flour. Overmixing can make the nuggets tough.
- Fold in the Veggies:
- Add the drained corn kernels and diced jalapenos to the batter. Gently fold them in with a spatula, making sure they are evenly distributed without crushing the corn.
- Heat the Oil:
- Pour vegetable oil into a heavy deep pot until it’s deep enough for frying. Heat over medium heat and monitor with a thermometer until it reaches 350 degrees Fahrenheit. The right oil temperature is key for crisp nuggets that are cooked through but not greasy.
- Fry in Batches:
- Using two spoons or a small scoop, carefully drop spoonfuls of the batter into the hot oil. Do not crowd the pot—fry just a few at a time. Cook for about two to three minutes, turning if needed, until each nugget is golden brown.
- Drain and Garnish:
- Use a slotted spoon to transfer fried nuggets to a paper towel lined plate. Let them drain any excess oil. Scatter with chopped parsley if you like, and serve while hot for the best cheesy melt.
Save
I love using farmstand sweet corn when it is in season—it adds the sunniest pop of sweetness. My uncle once brought over the freshest corn from his garden for this recipe, and the whole family agreed it was the best batch ever.
Storage Tips
These nuggets taste best fresh, but you can refrigerate leftovers in an airtight container for up to three days. Reheat them in a hot oven to crisp them up again. Avoid microwaving, as it can make them soggy.
Ingredient Substitutions
Swap out cheddar for pepper Jack if you want more spice, or mozzarella for a milder version. If you do not have jalapenos, try canned green chilies or finely diced bell peppers. Frozen corn is a great substitute for canned.
Serving Suggestions
Serve these nuggets with ranch dressing, salsa, or creamy avocado dip. They make a playful side to spicy chili, barbecue, or grilled chicken. I like bringing them to picnics—kids and adults flock to them.
Cultural Context
Corn fritters and fried corn snacks have roots in many global cuisines, from Southern American corn hushpuppies to Latin American arepas. Jalapeno corn nuggets bring that tradition a zippy, cheesy twist perfect for American-style gatherings.
Recipe Questions
- → Can I bake these instead of frying?
Yes, they can be baked at 400°F for 12-15 minutes until golden, offering a lighter alternative to frying.
- → What type of cheese works best?
Sharp cheddar gives a rich flavor, but you can experiment with other cheeses like pepper jack or mozzarella for variety.
- → How spicy are these nuggets?
The spiciness depends on the amount of jalapeno used and whether you include the seeds. Removing seeds gives a milder kick.
- → Can I prepare the mixture ahead of time?
It's best to fry or bake after mixing, but you can prep ingredients and combine just before cooking for maximum freshness.
- → What dips pair well with these nuggets?
Ranch, spicy mayo, or creamy cilantro dips complement the flavors and add an extra layer of zest.