These crispy, golden corn nuggets have a savory, slightly sweet batter with sweet corn, perfect for an appetizer, side dish, or snack. They are delicious on their own, but I also love to dip them in sauces like ranch, aioli, or bang bang sauce. They come together in a matter of minutes! If you love these corn nuggets (which I think you will), you might also enjoy my corn fritters!
Corn Nuggets Ingredients & Substitutions
- Corn: Look for a 15.25-ounce can of sweet corn kernels. Drain before adding to the batter. Fresh or frozen corn (thawed and drained) would also be delicious–you will need about 1 1/2 cups of kernels for this recipe.
- Dry Ingredients: All-purpose flour gives the nuggets structure. It is mixed with baking powder (for the fluffy rise), garlic powder, salt, and sugar.
- Egg: The egg helps bind the ingredients together.
- Milk: I prefer whole milk for moisture and richness. If using lower-fat milk, it could alter the taste and texture of the nuggets.
- Oil: Vegetable or canola oil is a smart choice for frying because of its high smoke point and neutral flavor. Once you have fried up the delicious corn nuggets, check out how to clean used cooking oil before you throw it out!
Can I Make The Batter Ahead Of Time?
Sure! You can prepare the batter up to 24 hours in advance and store it in the refrigerator. For the best results, add the corn kernels just before frying. When you’re ready to fry the nuggets, mix in the corn and stir the batter well.
Delicious Ways To Serve and Enjoy Crispy Corn Nuggets
Whether you’re looking for a versatile appetizer, a side dish, or a creative addition to your meal, here are some of my favorite ways to serve and enjoy these crispy corn nuggets:
- Offer dipping sauces like ranch, bang bang sauce, aioli, sweet chili, BBQ sauce, or your favorites!
- Serve as a side dish with meats like chicken, steak (check out my steak bites), or fish. They would also be delicious with a wedge salad!
- Arrange them on a platter as an appetizer with other finger foods like mozzarella sticks, onion rings, and bacon jalapeno poppers.
- Sprinkle with parmesan cheese. Or, add a little smoked paprika or cayenne pepper for more flavor.
- Add a few to your plate of eggs and bacon for a hearty breakfast!
Storing & Reheating Corn Nuggets
Although best enjoyed hot and fresh, you can store any leftover nuggets. To store them, first, let the nuggets cool to room temperature. Next, keep them in an airtight container in the refrigerator. They will last up to 3 days. Reheat the nuggets in the oven until heated through and crispy. You can heat them up in the microwave, but the nuggets will be less crispy. You can also freeze the corn nuggets for up to a month or two. Reheat in the oven directly from frozen.
Corn Nuggets
Ingredients
- 1 cup (125 g) all-purpose flour
- 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)
- vegetable oil, for frying
- parsley, for garnish
Instructions
- In a medium bowl, combine flour, baking powder, garlic powder, salt, and sugar. Stir until well mixed.
- In a separate bowl, whisk together egg, milk, and melted butter until fully combined.
- Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
- Gently fold in the drained sweet corn.
- To a heavy pot over medium heat, add oil. Heat until it reaches a temperature of 350°F.
- Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry until the nuggets are golden brown, about 2-3 minutes per batch.
- Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Garnish with parsley. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These corn nuggets are amazing! They’re crispy on the outside and soft on the inside, with a sweet corn flavor that shines through.
Elizabeth
These are so good! Plus, they are so easy to make. I am not a fan of frying in oil, so I am going to try them in the air fryer next time.
Bella
Pretty good corn nuggets. They’re nice and crispy, and the corn flavor is tasty. The seasoning is subtle, which is fine, but I might add a bit more garlic powder next time for extra flavor.
Annabelle
I really enjoyed these corn nuggets. They have a great texture—crunchy on the outside and tender inside. But, I did like them more with dipping sauces.
Selena
Yum! These corn nuggets are really good. They’re crunchy and have a nice sweet corn taste. The garlic powder adds a good touch of flavor. Definitely a fun and tasty snack.
I love these and they are easy to make and easy to cook, although I prefer cast iron. I make up a large batch and have them as snacks for movie night.
I l loved the flavor. I accidentally put cinnamon they were a treat. No glasses. I made a carrot cake, I grabbed the cumin instead of cinnamon. Oh yuck. This was a sweet mistake.