Jalapeno Corn Nuggets are a delicious and addictive snack or appetizer that combines the sweet pop of corn, the subtle heat of jalapenos, and the melty richness of cheddar cheese, all wrapped in a crispy golden crust. Whether fried or baked, these little bites are perfect for any gathering or casual snack craving.
Why You’ll Love These Jalapeno Corn Nuggets
If you’ve ever tried corn nuggets and loved them, this spicy twist will take things to the next level! They’re crunchy on the outside, soft and cheesy on the inside, and deliver just enough heat to keep you coming back for more. You can even bake them in the oven for a lighter option.
Ingredients and Substitutions
- Corn: Use 1 can (15.25 oz) of drained sweet corn, or about 1 1/2 cups. Fresh or thawed frozen corn works too.
- Jalapenos: Finely diced, with or without seeds depending on your preferred spice level.
- Cheese: Sharp cheddar gives great flavor and texture. Feel free to experiment with your favorite melty cheese.
- Dry Ingredients: All-purpose flour, baking powder, garlic powder, kosher salt, and a pinch of sugar create a flavorful batter.
- Wet Ingredients: An egg, whole milk (for richness), and melted butter.
- Oil: Use vegetable or canola oil for frying due to their high smoke points.
Best Dipping Sauces
These nuggets are fantastic solo, but even better with dipping sauces like:
- Homemade Ranch Dressing
- Creamy Honey Mustard
- Buffalo Sauce
- Queso Dip
- Sweet Chili Sauce
- BBQ Sauce
- Garlic Aioli
Make-Ahead Tip
You can prepare the batter (minus the corn and jalapenos) up to 24 hours in advance. Store it in an airtight container in the fridge. Mix in the corn and peppers right before frying or baking.
Can I Use an Air Fryer?
Unfortunately, no. The batter is too loose and doesn’t hold its shape in an air fryer basket. Stick with frying or oven baking for the best results.
How to Store and Reheat
- Refrigerate: Let nuggets cool to room temperature and store in an airtight container for up to 3 days.
- Reheat: Warm them in the oven for a few minutes until crispy. Avoid microwaving if you want to retain the crispiness.
- Freeze: Place cooled nuggets in a freezer-safe bag and freeze for up to 2 months. Reheat in a 375°F oven straight from frozen.
Jalapeno Corn Nuggets Recipe
Prep Time: 10 minutes
Cook Time: 3 minutes per batch
Total Time: About 13 minutes
Yield: About 4 servings
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 oz) sweet corn, drained (about 1½ cups kernels)
- 2 medium jalapenos, seeded and finely diced
- Vegetable oil, for frying
- Parsley, for garnish
Instructions
- In a medium bowl, mix flour, cheese, baking powder, garlic powder, salt, and sugar.
- In a separate bowl, whisk the egg, milk, and melted butter.
- Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- Gently fold in the corn and diced jalapenos.
- Heat oil in a deep pan or pot to 350°F (175°C).
- Drop 4-5 spoonfuls of batter into the hot oil and fry for 2-3 minutes until golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Garnish with parsley and serve hot.
Oven-Baked Version
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Drop spoonfuls of batter onto the sheet.
- Bake for 12-15 minutes until golden and puffed.
These Jalapeno Corn Nuggets are a quick, crave-worthy snack that’s easy to whip up and hard to resist. Perfect for parties, potlucks, or game-day spreads!