Name: Jalapeño Corn Nuggets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1/2 cup cornmeal; 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup buttermilk (or regular milk); 1 large egg; 2 jalapeños, finely diced (seeds removed for less heat); 1/4 cup shredded cheddar cheese (optional); Oil for frying (vegetable or canola oil)

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I love making these Jalapeño Corn Nuggets because they’re crispy on the outside, tender and slightly sweet on the inside, with just the right amount of spicy kick from the jalapeños. They’re perfect as a snack, appetizer, or even a side dish when I want something comforting yet flavorful.

Ingredients

1 can (15 oz) whole kernel corn, drained

½ cup cornmeal

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

½ cup buttermilk (or regular milk)

1 large egg

2 jalapeños, finely diced (seeds removed for less heat)

¼ cup shredded cheddar cheese (optional, but delicious)

Oil for frying (vegetable or canola oil works great)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I mix together the cornmeal, flour, baking powder, garlic powder, onion powder, salt, and pepper.

In a separate bowl, I whisk the buttermilk and egg together, then pour it into the dry ingredients and stir just until combined.

Next, I gently fold in the drained corn, diced jalapeños, and shredded cheddar cheese if I’m using it.

I heat about 2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). I test the temperature by dropping a small spoonful of batter in; it should sizzle and float to the top.

I carefully drop spoonfuls of the corn mixture into the hot oil, frying them in batches. I turn the nuggets occasionally and fry for about 2 to 3 minutes or until they’re golden and crispy all around.

Using a slotted spoon, I remove the nuggets and drain them on paper towels. I serve them warm, often with ranch, honey mustard, or spicy mayo for dipping.

Servings and Timing

This recipe makes about 20 to 25 nuggets, perfect for serving 4 people as an appetizer or snack. Prep time is around 10 minutes, with about 10 to 15 minutes for frying, so the total time is roughly 25 minutes.

Variations

To amp up the heat, I sometimes add chopped green chilies or a pinch of cayenne pepper to the batter.

For a healthier twist, I bake the nuggets at 400°F (200°C) for 15 to 20 minutes, flipping them halfway through to keep them crispy.

I also love making mini nuggets by scooping smaller portions of batter — these are great as bite-sized party snacks.

Swapping cheddar cheese for pepper jack adds a nice extra kick.

For a dairy-free version, I substitute buttermilk with almond milk and skip the cheese.

Storage/Reheating

I store leftover nuggets in an airtight container in the fridge for up to 3 days. To reheat, I prefer popping them in a 350°F (175°C) oven for about 8 to 10 minutes to bring back their crispiness. Reheating in the microwave tends to make them soggy, so I avoid that whenever possible.

FAQs

What if I don’t have buttermilk?

I usually substitute regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe.

Can I freeze these nuggets?

Yes! I freeze them on a baking sheet first, then transfer to a freezer bag. When ready to eat, I bake them straight from frozen at 400°F (200°C) for 15-20 minutes.

How spicy are the nuggets?

The heat level depends on the amount of jalapeños and whether you keep the seeds. Removing seeds lowers the heat, but if I want a mild spice, I use just one jalapeño.

Can I bake instead of frying?

Absolutely! Baking at 400°F (200°C) for 15-20 minutes, flipping halfway, is a great healthier alternative.

What dipping sauces go best with these nuggets?

I love ranch, honey mustard, spicy mayo, or even a tangy BBQ sauce. The options really depend on my mood.

Conclusion

These Jalapeño Corn Nuggets have quickly become one of my favorite snacks to whip up when I want something crunchy, flavorful, and with a bit of a spicy punch. They’re simple to make, perfect for sharing, and endlessly customizable. I always enjoy experimenting with different cheeses, spice levels, and dipping sauces, and I think they’ll become a favorite for anyone who tries them.

Recipe:

Jalapeño Corn Nuggets

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Author: Cheryl
Total Time: 25 minutes
Yield: 20 to 25 nuggets (serves 4)
Diet: Vegetarian

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Description

Crispy on the outside and tender with a sweet, spicy kick inside, these Jalapeño Corn Nuggets make a perfect snack, appetizer, or side dish.

Instructions

In a large bowl, mix cornmeal, flour, baking powder, garlic powder, onion powder, salt, and pepper.
In a separate bowl, whisk buttermilk and egg together, then pour into dry ingredients and stir just until combined.
Gently fold in drained corn, diced jalapeños, and shredded cheddar cheese if using.
Heat about 2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Test temperature by dropping a small spoonful of batter; it should sizzle and float.
Drop spoonfuls of batter into hot oil in batches, turning occasionally; fry for 2 to 3 minutes or until golden and crispy.
Remove nuggets with a slotted spoon and drain on paper towels.
Serve warm with your choice of dipping sauce such as ranch, honey mustard, or spicy mayo.