Description
Jalapeño Corn Nuggets are a deliciously spicy and crispy snack made with sweet corn, fiery jalapeños, and cheesy goodness. These golden-brown bites are perfect for parties or a flavorful appetizer, combining a creamy interior with a crunchy breadcrumb coating. Fried until crispy and served warm with your favorite dipping sauce, they offer a perfect balance of heat and comfort.
Ingredients
Scale
Main Ingredients
- 1 cup frozen corn kernels, thawed and drained
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- Vegetable oil, for frying
Instructions
- Mix Ingredients: In a mixing bowl, combine the thawed corn kernels, finely chopped jalapeños (with seeds removed for milder heat), shredded cheddar cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir everything together until the mixture is evenly combined, forming a flavorful base for the nuggets.
- Shape Nuggets: Scoop out tablespoon-sized portions of the mixture and carefully shape them into small nugget forms. Place each formed nugget onto a parchment-lined tray to keep them from sticking.
- Freeze Nuggets: Freeze the shaped nuggets for 20 to 30 minutes to firm them up. This step helps them hold their shape during the breading and frying process.
- Prepare Breading Station: Set up three separate bowls: one with all-purpose flour, a second with beaten eggs, and a third with breadcrumbs. This will make the coating process efficient and organized.
- Coat Nuggets: Take each chilled nugget and first dredge it in the flour, shaking off excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat the nugget evenly with breadcrumbs, pressing gently to ensure the coating sticks well.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Make sure the oil is hot enough to fry the nuggets evenly and achieve a crispy texture.
- Fry Nuggets: Fry the nuggets in batches for 2 to 3 minutes per side until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
- Drain Excess Oil: Remove the fried nuggets from the oil and place them on paper towels to drain any excess oil, keeping them crisp and not greasy.
- Serve: Serve the jalapeño corn nuggets warm with your favorite dipping sauce for an irresistible appetizer or snack.
Notes
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the mixture.
- For a lighter option, these nuggets can be baked or air-fried. To bake, spray them with oil and bake at 400°F for 12–15 minutes, flipping halfway through.
- Ensure nuggets are properly frozen before breading to help maintain their shape during frying.
- Use panko breadcrumbs for a crunchier texture or regular breadcrumbs for a more uniform coating.
