How To Make Corn Nuggets - In The Kitch

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Corn nuggets on plate with dip and text overlay that says 'corn nuggets'.

Homemade corn nuggets are a tasty, vegetarian substitute for chicken nuggets; everything, including vegetables, tastes better when it is fried. I will show you how to make corn nuggets at home: with three variations of corn, it gives different flavors and texture, while the fried exterior gives the nuggets a good crunch.

A woman's hand picking up fried corn nuggets on plate with dip.

Whether you are looking for a vegetarian snack or want to eat something savory and comforting, this is the recipe for you.

I have more sweet and savory snacks you might like, such as these chocolate glazed donut holes and tortilla cups.

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What are Corn Nuggets?
Corn Nugget Ingredients
Instructions
Joss' Tips
Serving Suggestions
Recipe FAQs
Related Vegetarian Snacks to Consider
📋Recipe

What are Corn Nuggets?

Corn nuggets are similar to corn fritters: a savory snack that originated from the south, and are sometimes used interchangeably.

While corn fritters use corn kernels, are usually flat/round like small pancakes and fried immediately, these corn nuggets are made from corn kernels, creamed corn and cornmeal, are shaped like nuggets and then frozen before frying to keep their shape.

Corn Nugget Ingredients

Corn nuggets ingredients labeled on light grey background.

creamed corn - In a can.
whole kernel corn - I buy canned corn and then drain it. You can also use frozen corn that has been thawed in the frige. If you would like your corn nuggets to be a little more on the sweet side, use canned sweet corn kernels. You could even use grilled corn for some smoky flavor.
yellow cornmeal - Cornmeal is a type of flour made from dried corn (maize).
all-purpose flour - Flour will help create a crispy outer crust when fried, giving the nuggets their characteristic crunch as well as ensure that the breading stays intact during cooking.
milk - Can use skimmed or whole milk.
egg - To hold it all together.
canola oil - Or peanut oil, for frying.

*Check recipe card for ingredient amounts.

Instructions

Step 1: Combine the Corns. In a medium bowl, add the creamed corn, whole kernel corn, ¼ cup yellow cornmeal and chopped parsley. Mix well.

Raw corn nuggets on baking sheet with wax paper.

Step 2: Form & Freeze the Nuggets. Line a baking sheet with wax paper and then grease it. Drop the corn mixture by the tablespoonful onto the greased wax paper. Try not to make them too high or the inside won't cook as well. Freeze for at least 2 hours, or until firm.

Raw corn nuggets on baking sheet with wax paper and dipped into egg mixture on spoon.

Step 3: Prepare Breading. In a small bowl, combine the remaining 1 tablespoon of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.

Raw corn nugget dipped in egg mixture on spoon.

Step 4: Dip the Frozen Nuggets. Begin heating the canola oil in a large, deep skillet to 350°F. The oil should be about 1" deep. Dip the frozen corn nuggets into the egg-milk mixture.

Step 5: Coat the Nuggets With Flour. Next, coat them with the dry flour mixture by rolling them around in it.

Raw corn nuggets with flour coating on plate.

Repeat with all nuggets.

Step 6: Fry the Corn Nuggets. Carefully place the nuggets in the hot oil (work in batches so that you don't crowd the pan and cool the oil). Fry until golden brown all over, a few minutes per side.

Step 7: Transfer to Baking Grid. Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.

Step 8: Cool & Serve! They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.

Joss' Tips

When it comes to the best tips on how to make corn nuggets, they include the temperature of the corn nugget and timing of the coating. Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying. As tempting as it is to coat them in the dry flour ahead of time, they will not fry properly when the time comes.

If you coat the nuggets and let them sit too long, the flour will absorb into the nuggets and the nuggets will lose some of their moisture. The flour also crisps up the outside of the corn nuggets and holds the filling in once fried, which is essential in this recipe. So make sure you bread the nuggets just before popping them into the hot oil.

Serving Suggestions

Since corn nuggets are closely related to a southern dish, it makes sense to pair this dish with other southern recipes like fried chicken, pork chops, baked beans, or barbeque ribs.

Nuggets go well with a dipping sauce, and for these corn nuggets, you can go with honey mustard, ketchup, honey, honey dill or hot sauce for an extra spicy zing.

Recipe FAQs

What are corn nuggets made from?

Corn nuggets are made from 3 different types of corn including creamed corn, corn kernels and cornmeal.

How do you store leftover nuggets?

The corn nuggets can be stored in the fridge for up to 3 to 5 days.

How do you reheat corn nuggets?

Corn nuggets can be reheated in the oven at 350°F on a baking sheet until heated through. You can also microwave them but they won't be crispy.

Fried corn nuggets on plate with dip and a woman's hand holding a nugget.

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📋Recipe

How to Make Corn Nuggets

Joss Dyckson Homemade corn nuggets are a tasty, vegetarian substitute for chicken nuggets or a delicious, savory snack. I will show you how to make corn nuggets at home: using three variations of corn. 5 from 1 vote Cook ModePrevent your screen from going dark Print Recipe Pin Recipe Save Recipe Saved! Prep Time 20 minutes Cook Time 6 minutes Chill Hours 2 hours Total Time 2 hours 26 minutes Course Appetizer, SnackCuisine American Servings 16 corn nuggetsCalories 82 kcal

Ingredients US CustomaryMetric 1x2x3x

▢ 1 cup creamed corn
▢ 1 cup canned whole kernel corn - drained
▢ ¼ cup yellow cornmeal - + 1 tablespoon for the flour mixture
▢ 3 tablespoons fresh parsley - chopped
▢ ½ cup all-purpose flour
▢ ½ teaspoon salt - or to taste
▢ ¼ teaspoon pepper
▢ ¼ cup milk
▢ 1 egg
▢ 3 cups canola oil - approximately--for frying

Instructions

In a medium bowl, add the creamed corn, whole kernel corn, ¼ cup yellow cornmeal and chopped parsley. Mix well.
Line a baking sheet with wax paper and then grease it. Drop the corn mixture by the tablespoonful onto the greased wax paper. Try not to make them too high or the inside won't cook as well. Freeze for at least 2 hours, or until firm.
In a small bowl, combine the remaining 1 tablespoon of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.
Begin heating the canola oil in a large, deep skillet to 350°F. The oil should be about 1" deep. Dip the frozen corn nuggets into the egg-milk mixture. Then, coat with the dry flour mixture.
Carefully place the nuggets in the hot oil (work in batches so that you don't crowd the pan and cool the oil). Fry until golden brown all over, a few minutes per side.
Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.
They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.

Equipment

▢ Large frying pan
▢ Spider strainer

Notes

Storage: The corn nuggets can be stored in the fridge for up to 3 to 5 days.
Reheating: They can be reheated in the oven at 350°F on a baking sheet until heated through. You can also microwave them but they won't be crispy.
Note about freezing the nuggets: Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying.
After breading, work quickly. If you coat the nuggets and let them sit too long, the flour will absorb into the nuggets and the nuggets will lose some of their moisture. The flour also crisps up the outside of the corn nuggets and holds the filling in once fried, which is essential in this recipe. So make sure you bread the nuggets just before popping them into the hot oil.

Nutrition

Calories: 82kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 128mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 267IUVitamin C: 5mgCalcium: 11mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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