Introduction

Jalapeño corn nuggets are crispy, cheesy bites with a spicy kick that’s perfect for snacking or appetizer time. These golden-fried nuggets blend sweet corn, sharp cheddar, and fresh jalapeños for a delightful flavor combo.

A white metal tray is filled with about thirty golden-brown fried fritters that are round and uneven in shape with a slightly rough texture, showing bits of yellow corn and green herbs inside. The tray is lined with crumpled brown parchment paper, and a few fritters sit scattered outside the tray on a rustic wooden surface. In the background, there is a small wooden bowl of fresh green chopped herbs on the left and a small white bowl with a creamy white dipping sauce on the right, along with some loose corn kernels and a green chili. The setting has a casual, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

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 ounces) sweet corn, drained (about 1 ½ cups kernels)
2 medium jalapeños, seeded and finely diced
Vegetable oil, for frying
Fresh parsley, for garnish

Instructions

Step 1: In a medium bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
Step 2: In a separate bowl, whisk together the egg, whole milk, and melted butter until fully combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the nuggets tender.
Step 4: Fold in the drained corn kernels and finely diced jalapeños gently, distributing them evenly.
Step 5: Heat vegetable oil in a heavy pot over medium heat until it reaches 350°F (175°C).
Step 6: Using a spoon, drop 4-5 spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding.
Step 7: Fry the nuggets for about 2-3 minutes per batch, turning occasionally, until golden brown and cooked through. Maintain the oil temperature at 350°F between batches.
Step 8: Remove the nuggets with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Step 9: Garnish with fresh parsley and serve the nuggets immediately while hot and crispy.

Tips & Variations

For a milder version, reduce the amount of jalapeños or remove all seeds before dicing.
Try adding chopped green onions or a pinch of smoked paprika for extra flavor.
Serve with a creamy dipping sauce, like ranch or chipotle mayo, to complement the spicy nuggets.
Use fresh corn kernels instead of canned for a sweeter and fresher taste.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer on a baking sheet at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

The image shows a pile of golden brown fritters with a rough, crispy texture, each roughly the size of a small ball. One fritter is broken open and placed on top, revealing a soft, fluffy inside filled with small bits of bright yellow corn and green pieces that look like chopped peppers. The fritters are closely packed together against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these nuggets instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden and crispy. The texture will be slightly different but still delicious.

How can I tell when the oil is at the right temperature?

The ideal frying temperature is 350°F (175°C). Use a kitchen thermometer if possible. If you don’t have one, drop a small bit of batter into the oil; it should sizzle immediately and rise to the surface without burning quickly.