Description
These Jalapeño Corn Nuggets are a spicy and cheesy appetizer perfect for snacking or game day gatherings. Crunchy on the outside and creamy on the inside, these nuggets are a crowd-pleaser that will disappear fast!
Ingredients
Scale
Corn Nuggets:
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup finely chopped pickled jalapeños (or fresh for more heat)
- 1/2 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the Corn Nugget Mixture: In a mixing bowl, combine corn, jalapeños, cheddar cheese, cream cheese, garlic powder, salt, and pepper. Mix until well combined.
- Shape the Nuggets: Form the mixture into small nuggets or balls (about 1 tablespoon each) and place on a parchment-lined tray. Freeze for 30–45 minutes until firm.
- Bread the Nuggets: Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each nugget in flour, then egg, and finally breadcrumbs.
- Fry the Nuggets: Heat vegetable oil to 350°F. Fry the nuggets in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Enjoy hot with your favorite dipping sauce.
Notes
- To make ahead, freeze breaded nuggets in a single layer, then transfer to a bag and store frozen for up to 1 month—fry straight from frozen.
- Use a mix of yellow and white corn for visual contrast.
- Prep Time: 20 minutes (plus freezing time)
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 4 nuggets
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
