Description
Crispy on the outside, tender and cheesy on the inside, these Jalapeno Corn Nuggets deliver the perfect balance of sweet corn, sharp cheddar, and spicy jalapenos in every bite. A crowd-pleasing appetizer that’s sure to disappear quickly from your table!
Ingredients
Scale
- 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 1½ cups kernels)
- 2 medium jalapeños, seeded, finely diced
- Vegetable oil, for frying
- Parsley, for garnish
Instructions
- Prepare the Dry Mix: In a medium bowl, combine flour, cheese, baking powder, garlic powder, kosher salt, and sugar. Stir thoroughly until all ingredients are well mixed and evenly distributed, ensuring the cheese is not clumped together.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter until fully combined and smooth. The butter should be incorporated completely with no visible separation.
- Mix Batter: Pour the wet mixture into the dry mixture. Stir gently until just combined; do not overmix. The batter should be slightly lumpy but with no dry flour visible. Overmixing will result in tough nuggets.
- Add Corn and Jalapenos: Gently fold in the drained corn kernels and finely diced jalapeños. Distribute them evenly throughout the batter with a few quick folds, being careful not to crush the corn kernels.
- Heat Oil: To a heavy pot over medium heat, add vegetable oil to a depth of about 2 inches. Heat until it reaches a temperature of 350°F (175°C). Use a thermometer to ensure accurate temperature for proper frying.
- Fry the Nuggets: Working in batches of 4-5 spoonfuls, carefully drop the batter into the hot oil. Fry until the nuggets are golden brown and cooked through, about 2-3 minutes per batch. Check the oil temperature between batches to maintain 350°F.
- Drain: Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to rest for a minute to cool slightly.
- Serve: Garnish with fresh chopped parsley. Serve immediately while hot and crispy for the best flavor and texture experience.
Notes
- For a spicier version, leave some jalapeno seeds in or add a dash of cayenne pepper to the batter.
- These nuggets pair perfectly with ranch dressing, honey mustard, or a spicy aioli for dipping.
- You can substitute frozen corn (thawed) for canned corn if preferred.
- Keep the oil temperature consistent for even cooking. If the oil is too hot, the nuggets will brown too quickly on the outside while remaining doughy inside.
- For a healthier version, these can be baked in a mini muffin tin at 375°F for 15-18 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 nuggets
- Calories: 220
- Sugar: 3g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg