Jalapeno Corn Nuggets
These crispy Jalapeno Corn Nuggets are a quick and easy appetizer packed with sweet corn, spicy jalapenos, and gooey cheese, all wrapped in a golden, crunchy shell. Perfect for parties, game day, or snacking, they’re a crowd-pleaser that’s simple to make with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20–24 nuggets (about 4–6 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 2 medium jalapenos, finely chopped (remove seeds for less heat)
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1/2 cup cornmeal (medium grind)
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- About 2 cups vegetable or canola oil for frying
- Optional: 2 green onions, thinly sliced
- Optional: 1/4 cup red bell pepper, finely diced
- Optional: 1 teaspoon hot sauce
Instructions
- Drain and pat dry corn kernels if using canned or frozen. Finely chop jalapenos and shred cheese. Prep any optional add-ins.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, black pepper, and garlic powder.
- In a separate bowl, beat eggs and add milk. Whisk until smooth.
- Pour wet mixture into dry mixture. Stir gently until just combined. Batter should be thick but scoopable; add a splash more milk if too stiff.
- Fold in corn, jalapenos, and shredded cheese. Add optional veggies or green onions if desired.
- Pour about 2 inches of oil into a medium saucepan or deep fryer. Heat over medium-high until it reaches 350°F (175°C).
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls of batter into hot oil. Fry in batches for 2–3 minutes per side, turning once, until deeply golden brown.
- Transfer nuggets to a paper towel-lined plate or wire rack to drain. Sprinkle with a pinch of salt while hot.
- Serve hot with your favorite dipping sauces such as ranch, spicy mayo, or ketchup.
Notes
Pat corn kernels dry for best texture. Chill batter for 10–15 minutes for rounder nuggets. Fry in small batches to maintain oil temperature. Taste test the first nugget and adjust seasoning if needed. For gluten-free, use GF flour and cornmeal. For vegan, use flax eggs and non-dairy cheese/milk.
Nutrition
- Serving Size: 4–5 nuggets
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: jalapeno corn nuggets, crispy appetizer, fried corn nuggets, party snack, vegetarian, easy appetizer, spicy corn nuggets