Description
Crispy on the outside and soft, cheesy on the inside, these Jalapeno Corn Nuggets are packed with sweet corn, sharp cheddar, and just the right amount of heat. They’re an easy appetizer or snack that disappears fast at parties, game day, or family gatherings.
Ingredients
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1 cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon garlic powder
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½ teaspoon kosher salt
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1 teaspoon sugar
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1 cup sharp cheddar cheese, shredded
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1 large egg
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½ cup whole milk
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2 tablespoons butter, melted
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1½ cups sweet corn kernels, drained
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1–2 jalapeño peppers, finely diced (seeded for less heat)
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Vegetable or canola oil, for frying
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Fresh parsley, for garnish (optional)
Instructions
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In a medium bowl, combine the flour, baking powder, garlic powder, salt, sugar, and shredded cheese. Stir until well mixed.
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In a separate bowl, whisk together the egg, milk, and melted butter until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Gently fold in the corn kernels and diced jalapeños.
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Heat about 2 inches of oil in a heavy pot to 350°F (175°C).
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Working in batches, drop 4–5 spoonfuls of batter into the hot oil.
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Fry for 2–3 minutes, turning as needed, until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
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Garnish with parsley if desired and serve immediately.
Notes
For extra heat, leave some jalapeño seeds in the batter.
Keep oil temperature steady at 350°F for the crispiest nuggets.
These are best served fresh, but leftovers can be reheated in an oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 nuggets
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg