Jalapeno Corn Nuggets are jalapenos and sweet corn mixed into a cheesy batter, then fried to a crispy golden brown. As soon as I tasted my Corn Nuggets (which you will also want to try) I knew I had to expand on that recipe for another variety–they are so good! But, watch out, these are an incredibly addictive snack or appetizer! And, you can bake these in the oven if you prefer a lighter version.
Jalapeno Corn Nuggets Ingredients & Substitutions
- Corn: I drained a can of sweet corn kernels, which is about 1 1/2 cups of kernels. If in season, fresh corn would be delicious. Or, if using frozen corn, let it thaw and drain it before adding it to the batter.
- Jalapeno Peppers: If you want more heat from the jalapeno peppers, leave the seeds in them when dicing. For less heat, seed the peppers.
- Cheese: Although I used sharp cheddar cheese for texture and extra flavor, you could use your favorite cheese. If you want to leave out the cheese, it will change the flavor and texture of the nuggets, so I do not recommend leaving it out.
- Dry Ingredients: All-purpose flour is mixed with the cheese, along with baking powder (for a puffy rise), garlic powder, salt, and sugar.
- Wet Ingredients: An egg, whole milk, and melted butter are added to the dry ingredients for the batter. I would stick with whole milk for moisture and richness. Lower-fat milk could change 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 jalapeno corn nuggets, check out how to clean used cooking oil before you throw it out!
Best Dipping Sauces For Jalapeno Corn Nuggets
These nuggets are delicious on their own, but I know that lots of people love to have dipping options. Here are some of my favorite options for dipping:
- Ranch dressing (Once you try my homemade ranch, you will want to use it on lots of things!)
- Creamy honey mustard sauce
- Buffalo sauce
- Queso dip
- Sweet chili sauce
- BBQ sauce
- Aioli
Can I Make The Batter Ahead Of Time?
Sure! The batter can be mixed together (minus the corn kernels and jalapenos) and stored in an airtight container in the refrigerator. It is best used within 24 hours so the baking powder doesn’t lose its effectiveness. Wait until making the nuggets to add the corn and jalapenos. Give the batter a good stir before frying or baking the nuggets.
Can I Make Jalapeno Corn Nuggets In An Air Fryer?
We thought cooking the nuggets in an air fryer would work, but when tested, the batter just kind of flew around in the basket. So, I would say, no, it is not recommended to cook the nuggets in the air fryer. It was worth a shot, though! Stick to frying or baking them in the oven.
Storing & Reheating Jalapeno Corn Nuggets
I like these nuggets hot and fresh, but you can store them for later if you have any leftovers. 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.
Jalapeno Corn Nuggets
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
- In a medium bowl, combine flour, cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
- In a separate bowl, whisk together the 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 corn and jalapeños.
- To a heavy pot over medium heat, add vegetable oil. Heat until it reaches a temperature of 350°F (175°C).*
- 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. (Check the oil temperature after each batch to make sure it is at 350°F.)
- 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.
Notes
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Follow the instructions up to frying the nuggets in oil. Instead, place the cheesy jalapeno corn nuggets onto the lined baking sheet in a single layer.
- Bake for 12-15 minutes, or until golden brown.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Crispy on the outside, cheesy and flavorful on the inside with just the right kick from jalapenos. A fun snack or appetizer!
Elizabeth
I loved our corn nuggets, so I was looking forward to these! They were great, but I wanted a little more heat from the jalapenos.
Annabelle
Decent snack or appetizer. I would like them more in the oven, instead of fried in oil.
Selena
I’m a fan of anything with a little spice, and these didn’t disappoint. They’re addictive, especially when dipped in a cool ranch or sour cream. A new favorite in my house!
Bella
I like how the jalapenos keep these nuggets interesting, but I could handle even more heat!
Easy to make and delicious!