Ingredients
Equipment
Method
- In a medium bowl, combine the thawed and drained corn, shredded cheddar cheese, and finely diced jalapenos. Stir gently to distribute the ingredients evenly. This forms the flavorful heart of your jalapeno corn nuggets.2 cups frozen corn, thawed and drained, 1 cup shredded cheddar cheese (or a cheddar-Monterey Jack blend), 2-3 fresh jalapenos, finely diced (seeds and membranes removed for less heat, left in for more)
- In a separate large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper. This dry mixture will provide the structure and crispiness for your nuggets.0.5 cup all-purpose flour, 0.25 cup cornmeal, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Add the lightly beaten eggs and milk to the dry ingredients. Stir until just combined. Don't overmix; a few small lumps are perfectly fine and contribute to a tender texture.2 large eggs, lightly beaten, 0.25 cup milk
- Gently fold the corn, cheese, and jalapeno mixture into the batter. Ensure everything is well coated but avoid mashing the corn too much. You want distinct kernels and pockets of cheese.
- Pour vegetable oil or shortening into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). A crucial step for achieving perfectly crispy jalapeno corn nuggets – if the oil isn't hot enough, they'll absorb too much and become greasy. You can test the oil by dropping a tiny bit of batter in; it should sizzle and float immediately.Vegetable oil or shortening, for frying (enough for about 2 inches in the pot)
- Carefully drop spoonfuls of the batter into the hot oil. A tablespoon-sized scoop works well for uniform nuggets. Do not overcrowd the pot; fry in batches to maintain the oil temperature and ensure even cooking.
- Fry the jalapeno corn nuggets for about 3-5 minutes per side, or until they are a deep golden brown and cooked through. They will puff up slightly as they cook.
- Using a slotted spoon or a spider strainer, remove the fried nuggets from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is key for maintaining their crispiness. Serve the jalapeno corn nuggets immediately while they are hot and crispy.
Notes
To store any leftover jalapeno corn nuggets, allow them to cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 3 days. For freezing, place cooled nuggets in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. When you’re ready to reheat, the best method for maintaining their crispiness is in the oven. Preheat your oven to 375°F (190°C) and spread the nuggets in a single layer on a baking sheet. Bake for 8-12 minutes, or until heated through and crispy. If you’re in a hurry, you can reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes. Microwaving is possible but will result in a softer texture.