Corn Nuggets are the crispy, golden bites you didn’t know you needed. Fried until perfectly crunchy on the outside and soft and sweet on the inside, these little fritters are the ultimate snack or side dish. Whether you’re serving them as an appetizer for game day or a fun dinner side, they’ll disappear fast, especially with a good dipping sauce.
What I love most is how these nuggets come together in one bowl with minimal fuss. The batter is light and simple, letting the sweetness of the corn shine through. Just mix, scoop, fry, and serve. They’re crispy, a little salty, and endlessly snackable. Dip them in barbecue sauce, ranch, or Alabama white sauce—whatever you like!
Ingredients
- Canola oil – About 1 inch deep in a Dutch oven or heavy-bottomed pot.
- All-purpose flour – Just enough to bring the batter together.
- Granulated sugar – Balances out the savory.
- Baking powder – For lightness.
- Kosher salt – Plus extra for sprinkling after frying.
- Whole milk – Adds richness and moisture.
- Salted butter – Butter makes everything better.
- Egg – For binding.
- Frozen yellow corn – Thawed and drained, about 2 1/3 cups.
- Barbecue sauce or Alabama white sauce – For dipping.
How To Make Corn Nuggets
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating about 1 inch of canola oil in a Dutch oven or heavy-bottomed pot over medium heat until it reaches 350°F. I like using a deep-fry thermometer here—it takes the guesswork out and helps keep the oil at the perfect frying temperature, which means golden, crispy nuggets every time. While the oil heats, line a baking sheet with a wire rack so the nuggets can drain and stay crisp after frying.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, stir the milk, melted butter, and egg until smooth.
Pour the wet ingredients into the dry, add the corn, and stir just until combined. Don’t overmix—some lumps are fine, and overmixing will make the batter tough.
To portion the batter, I love using a small cookie scoop; it helps you drop even portions into the hot oil, which keeps cooking time consistent and prevents messy hands. Gently lower each scoop into the oil, working in batches so you don’t overcrowd the pot.
Fry each batch for 4 to 5 minutes, turning occasionally, until the nuggets are deeply golden on all sides. A slotted spoon is super handy here; it lets you lift the nuggets out without bringing extra oil with them. Transfer them to the prepared rack and give them a quick sprinkle of salt while they’re still hot.
Repeat with the rest of the batter, keeping an eye on your oil temperature and adjusting the heat as needed. Serve immediately with your favorite dipping sauces.
Chef Jenn’s Tips
- Don’t overmix the batter; just stir until the corn is mostly incorporated to keep the nuggets light and tender.
- Use a cookie scoop for consistent nugget size and even cooking.
- Try different dips like ranch, garlic aioli, sweet chili, or even sriracha mayo for a flavor twist.
- You can also use fresh corn if it’s in season; just cut it straight off the cob.
Recommended
Make It A Meal
Corn nuggets make an excellent side for barbecue ribs, grilled chicken, or burgers. They’re also a fun appetizer for parties or picnics. Want to dress them up? Serve with a little chopped parsley and a drizzle of hot honey.
Storage
Store leftover nuggets in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep them crispy. Avoid microwaving if you want to keep that crunch!
Corn Nuggets
Equipment
Ingredients
- canola oil for frying
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt plus more for sprinkling
- 1/2 cup whole milk
- 2 tablespoons salted butter melted
- 1 large egg
- 12 oz yellow corn frozen, thawed and drained
- barbecue sauce or Alabama white sauce for serving
Instructions
- Heat 1 inch of canola oil in a Dutch oven to 350°F. Line a baking sheet with a wire rack.
- In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, and egg until smooth.
- Combine the wet mixture and corn into the dry ingredients. Stir gently until just combined—do not overmix.
- Using a small spoon or cookie scoop, drop small portions of batter into the hot oil in batches.
- Fry each batch for 4 to 5 minutes, turning occasionally, until golden and crisp.
- Transfer nuggets to the wire rack and sprinkle with salt while hot.
- Repeat with remaining batter. Serve warm with your choice of dipping sauce.
Notes
Chef Jenn’s Tips
- Don’t overmix the batter, just stir until the corn is mostly incorporated to keep the nuggets light and tender.
- Use a cookie scoop for consistent nugget size and even cooking.
- Try different dips like ranch, garlic aioli, sweet chili, or even sriracha mayo for a flavor twist.
- You can also use fresh corn if it’s in season; just cut it straight off the cob.