These Crispy Corn Nuggets are a cheesy, savory snack that combines the sweetness of corn with the richness of cheddar, all fried to golden perfection. Whether you pan-fry, air fry, or bake them, these delicious corn nuggets are sure to be a hit at any gathering. Easy to make and ready in under 30 minutes, they make a perfect appetizer, snack, or side dish for any occasion.
Why You’ll Love This Recipe
Corn Nuggets are crispy on the outside and cheesy on the inside, offering a perfect combination of texture and flavor. The best part? They’re incredibly versatile—you can cook them in a deep fryer, air fryer, or even bake them for a healthier option. With just a few simple ingredients like sweet corn, cheddar cheese, and spices, you can create a crowd-pleasing snack that’s both satisfying and fun to eat. These are the ultimate comfort food that everyone will enjoy!
Ingredients
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For the Nuggets:
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2 cups corn kernels, divided (thawed if frozen, drained if canned)
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1 cup all-purpose flour (can use gluten-free flour)
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3 teaspoons baking powder
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1/4 cup plain breadcrumbs
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1 large egg (or substitute with a flax egg)
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1/3 cup shredded sharp cheddar (or vegan cheddar)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon black pepper
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For Pan Frying:
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2 cups avocado oil (adjust based on size of pan)
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Corn Mixture: In a food processor or blender, puree 1 cup of corn until mostly smooth. Transfer the puree to a large mixing bowl. Add the remaining 1 cup of corn, flour, baking powder, breadcrumbs, egg, cheese, garlic powder, onion powder, paprika, salt, and pepper to the bowl. Mix until evenly combined. The mixture will be thick but scoopable.
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Heat the Oil: In a deep pot, heat 1½ to 2 inches of avocado oil to 360°F (182°C). Use a thermometer to monitor the oil temperature and adjust the heat as necessary to keep it stable for even frying.
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Form the Nuggets: Using a tablespoon or cookie scoop, form balls of the corn mixture and gently flatten them into discs about 1 inch thick to ensure even cooking.
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Fry the Nuggets: Fry the nuggets in batches for 2–3 minutes per side until they’re golden brown and crispy. Be sure not to overcrowd the pan to maintain a consistent temperature and ensure they cook evenly. After frying, transfer the nuggets to a paper towel-lined plate to drain excess oil.
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Serve: Serve the crispy corn nuggets hot with your favorite dipping sauces, such as ranch, sriracha mayo, or ketchup.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Alternative Cooking Methods
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Air Fryer: Flatten the nuggets into discs, spray them with oil, and air fry at 375°F for 8–10 minutes, flipping halfway.
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Oven Baked: Flatten the nuggets into discs and bake on a lined sheet at 400°F for 18–20 minutes, flipping once.
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Pan Fried: Heat 1 tablespoon of oil in a skillet, flatten the nuggets into discs, and fry for 4 minutes per side until golden brown.
Notes
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Oil Temperature: Keep a consistent oil temperature by using a thermometer to ensure even frying and a crispy texture.
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Batch Frying: Fry the nuggets in batches to avoid overcrowding the pan, which can lead to uneven cooking.
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Dipping Sauces: These nuggets go wonderfully with various dips, like ranch, garlic butter, sriracha mayo, or tzatziki.
Storage/Reheating
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Storage: Leftover corn nuggets can be stored in an airtight container in the refrigerator for up to 2-3 days.
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Reheating: Reheat in an oven at 350°F for 5-7 minutes to restore crispness or in the air fryer for 3-4 minutes.
FAQs
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just make sure to thaw it properly and drain it well to remove any excess moisture before using it in the recipe.
Can I make these nuggets in advance?
Yes, you can prepare the mixture ahead of time and store it in the fridge for up to 24 hours. When ready to cook, form the nuggets and fry them as directed.
Can I bake the corn nuggets instead of frying?
Yes, you can bake these nuggets in the oven. Simply flatten them into discs, place them on a parchment-lined baking sheet, and bake at 400°F for 18–20 minutes, flipping halfway through.
How do I make these nuggets gluten-free?
You can easily make these nuggets gluten-free by using gluten-free flour and gluten-free breadcrumbs in place of regular flour and breadcrumbs.
How can I make the nuggets spicier?
If you like spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the corn mixture for extra heat.
Conclusion
These Corn Nuggets are the perfect balance of crispy, cheesy, and flavorful, making them the ultimate comfort food snack. Whether you pan-fry, bake, or air fry them, they’re sure to be a hit with friends and family. With simple ingredients and easy cooking methods, these delicious nuggets are perfect for parties, snack time, or a fun addition to any meal. Enjoy every crunchy, cheesy bite!
Print
Corn Nuggets
- Total Time: 20 minutes
- Yield: 6 servings
Description
These Corn Nuggets are a crispy, cheesy, and irresistible snack made with sweet corn and cheddar cheese, all fried to golden perfection. Whether you pan-fry, air fry, or bake them, they’re the perfect comfort food for any occasion. Easy to make in under 30 minutes, these cheesy corn nuggets are great for parties, as a snack, or even a side dish! The crispy exterior combined with the gooey cheese inside makes them a crowd favorite that everyone will love.
Ingredients
For the Nuggets:
2 cups corn kernels, divided (thawed if frozen, drained if canned)
1 cup all-purpose flour (or gluten-free flour)
3 teaspoons baking powder
1/4 cup plain breadcrumbs
1 large egg (or flax egg)
1/3 cup shredded sharp cheddar cheese (or vegan cheddar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
For Pan Frying:
2 cups avocado oil (adjust based on pan size)
Instructions
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Prepare the Corn Mixture: In a food processor or blender, puree 1 cup of corn until mostly smooth. Transfer to a large mixing bowl. Add the remaining 1 cup of corn, flour, baking powder, breadcrumbs, egg, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined. The mixture should be thick but scoopable.
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Heat the Oil: Heat 1½ to 2 inches of avocado oil in a deep pot to 360°F (182°C). Use a thermometer to monitor the oil temperature.
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Form the Nuggets: Use a tablespoon or cookie scoop to form balls of the corn mixture and gently flatten them into discs about 1 inch thick.
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Fry the Nuggets: Fry the nuggets in batches for 2–3 minutes per side until they’re golden brown and crispy. Be sure not to overcrowd the pan. After frying, transfer the nuggets to a paper towel-lined plate to drain excess oil.
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Serve: Serve hot with your favorite dipping sauces such as ranch, sriracha mayo, or ketchup.
Notes
- Oil Temperature: Use a thermometer to keep the oil at a consistent 360°F (182°C) for even frying.
- Batch Frying: Fry in batches to avoid overcrowding the pan, which can cause uneven cooking.
- Dipping Sauces: These nuggets are perfect with ranch, garlic butter, sriracha mayo, or tzatziki.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
