Corn Nuggets: Irresistible Golden Bites of Joy5

corn nuggets

These golden, crispy corn nuggets are the perfect combination of sweet corn kernels and savory batter, creating irresistible bite-sized morsels that burst with flavor in every bite. The exterior offers a satisfying crunch while the interior reveals a creamy corn filling that melts in your mouth.

Corn Nuggets: Spectacular Crunchy Comfort in Every Bite

Originating from Southern cuisine, these corn nuggets have evolved to become a beloved appetizer and side dish across the country. The sweetness of the corn is perfectly balanced with a hint of spice, making them incredibly addictive and enjoyable for all ages.

Whether served at backyard barbecues, game day gatherings, or as an afternoon snack, these corn nuggets bring comfort and joy with each delicious bite. The preparation process is straightforward, allowing even novice cooks to create restaurant-quality treats at home.

The nuggets can be customized with additional herbs, spices, or cheese to suit your personal preferences. They pair wonderfully with a variety of dipping sauces, from tangy ranch to spicy sriracha mayo. This recipe yields perfectly crispy, never greasy corn nuggets that will have everyone reaching for seconds and asking for your secret recipe.

The combination of simple ingredients transforms into something truly special – a testament to the magic that happens when fresh corn is treated with care and creativity in the kitchen.

📌 Number of Servings: 6 (approximately 24 nuggets)

⏳ Preparation Time: 20 minutes

🔥 Cooking Time: 15 minutes

🥢 Ingredients :

✅ 3 cups frozen corn kernels, thawed
✅ 1 cup cornmeal
✅ 1 cup all-purpose flour
✅ 1/4 cup sugar
✅ 1 tablespoon baking powder
✅ 1 teaspoon salt
✅ 1/2 teaspoon black pepper
✅ 1/4 teaspoon cayenne pepper (optional)
✅ 2 eggs, beaten
✅ 1/2 cup milk
✅ 2 tablespoons butter, melted
✅ 1/4 cup green onions, finely chopped
✅ 1/4 cup red bell pepper, finely diced
✅ 1/2 cup cheddar cheese, shredded (optional)
✅ Vegetable oil for frying

👨‍🍳 Instructions :

1. In a food processor, pulse 2 cups of corn kernels until coarsely chopped (not pureed). Transfer to a large mixing bowl.
2. Add the remaining 1 cup of whole corn kernels to the bowl.
3. In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper, and cayenne pepper if using.
4. Whisk eggs, milk, and melted butter together in a separate bowl until well combined.
5. Add the wet ingredients to the corn mixture and stir until combined.
6. Gradually fold in the dry ingredients until just incorporated. Do not overmix.
7. Fold in green onions, diced bell pepper, and shredded cheese if using.
8. Cover the batter and refrigerate for at least 30 minutes to firm up.
9. Bring vegetable oil to 350°F (175°C) in either a deep fryer or a heavy-bottomed pot.
10. Using a small ice cream scoop or two spoons, drop tablespoon-sized portions of the batter into the hot oil.
11. Fry in batches for 3-4 minutes, turning occasionally, until golden brown on all sides.
12. Remove with a slotted spoon and drain on paper towels.
13. Serve warm with your favorite dipping sauce.

💡 TIPS :

• For best results, make sure your corn is completely thawed and drained of excess moisture.
• Chilling the batter helps it hold together when frying.
• Maintain oil temperature between 350-375°F for optimal crispiness.
• Don’t overcrowd the fryer; fry in small batches for even cooking.
• These nuggets can be baked at 400°F for 15-20 minutes for a healthier option.
• Try adding different herbs like fresh basil or cilantro for variation.
• Make ahead and reheat in a 350°F oven for 5-7 minutes to restore crispness.
• The batter can be made a day ahead and stored in the refrigerator.

📊Nutrition Information (per serving of 4 nuggets)

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 480mg
• Total Carbohydrate: 43g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 8g

❓ FAQ :

1. Can I use fresh corn instead of frozen? Yes! Fresh corn works wonderfully. Use about 4-5 ears of corn, cut the kernels off the cob, and proceed with the recipe.
2. Can I make these corn nuggets ahead of time? Yes! The batter can be made a day ahead and stored in the refrigerator for up to 24 hours. You can also fry them ahead and reheat in a 350°F oven for 5-7 minutes.
3. Are corn nuggets gluten-free? This recipe contains all-purpose flour, but you can substitute with a gluten-free flour blend and ensure your cornmeal is certified gluten-free.
4. What dipping sauces pair well with corn nuggets? Ranch dressing, honey mustard, sriracha mayo, or a simple mix of sour cream with chives are all excellent choices.
5. Can corn nuggets be frozen? Yes! After cooking and cooling completely, freeze in a single layer, then transfer to an airtight container. They’ll keep for up to 3 months. Reheat in a 375°F oven.
6. What’s the best way to check if my oil has reached the proper frying temperature? Use a cooking thermometer or test by dropping a small amount of batter—it should sizzle immediately and rise to the surface.
7. Can I air fry these corn nuggets? Yes, spray the basket with cooking spray and air fry at 375°F for about 8-10 minutes, turning halfway through.
8. What causes corn nuggets to disintegrate during the frying process? This usually happens if the batter is too wet or the oil isn’t hot enough. Make sure to chill the batter and maintain proper oil temperature.
9. Can I make a spicy version? Definitely! Add diced jalapeños, increase the cayenne pepper, or mix in some diced green chilies to the batter.
10. What’s the best way to store leftovers? Leftover corn nuggets stay fresh for up to 3 days when sealed in an airtight container in the fridge. Reheat in the oven rather than microwave to maintain crispness.

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