Corn Nuggets

Discover the Delight of Texas Corn Nuggets

One of the best parts of any gathering, beyond the delightful company, is the array of delicious dishes that everyone brings to the table. While we adore a good casserole—anything creamy and cheesy is right up our alley—finger foods are the ultimate choice when there’s a crowd eager to socialize and reconnect. That’s why we’re always experimenting with new recipes and tweaking them until they’re perfect, just like we did with these Texas corn nuggets!

We enjoy all kinds of tasty fried foods, but these corn nuggets were a revelation. Featuring whole corn kernels and creamed corn, frozen into balls, then dipped in a delicious, seasoned batter and fried to perfection, these nuggets are a treat. You could even add some cheese if you have it on hand. Everyone who’s tried them has been raving about them. If you’re a fan of croquettes, you’ll love these nuggets. So, grab some corn and start frying!

Why You’ll Love This Recipe

This recipe is a hit for several reasons. First, it’s incredibly easy to make, and the results are consistently delicious. The combination of whole corn and creamed corn gives these nuggets a wonderful texture and flavor. Plus, they’re perfect for any occasion, whether it’s a casual family dinner or a lively party with friends.

Kitchen Equipment You’ll Need

• Baking sheet
• Parchment paper
• Large bowl
• Medium bowl
• Whisk
• Large Dutch oven or heavy-bottomed pot
• Slotted spoon
• Paper towels

Ingredients

• 1 (11 oz.) can whole corn kernel, rinsed and drained
• 2 (11 oz.) cans creamed corn
• 1/2 cup cornmeal
• 3/4 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground pepper, to taste
• 1 egg
• 3 tablespoons milk
• Vegetable oil, as needed

Step-by-Step Instructions

1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together corn kernels and creamed corn. Season with salt and pepper, then drop spoonfuls of the mixture onto the lined baking sheet.
3. Place the baking sheet in the freezer to chill until set.
4. In a medium bowl, whisk together cornmeal and flour, then whisk in onion and garlic powders. Season generously with salt and pepper, then mix in the egg and milk, stirring until the batter is smooth.
5. In a large Dutch oven or heavy-bottomed pot, heat 1 1/2 inches of vegetable oil over medium-high heat. The oil is ready when water sprinkled in it sizzles.
6. Remove the corn mixture from the freezer, then dip each frozen corn ball in the batter.
7. Carefully lower each nugget into the hot oil and fry for 1-2 minutes per side, or until golden brown.
8. Transfer to a paper towel-lined plate and season lightly with salt. Enjoy!

Tips for Success

• Ensure the corn mixture is well-frozen before dipping in batter; this helps the nuggets hold their shape.
• Maintain the oil at a consistent temperature to ensure even frying.

Additional Tips and Variations

• Add shredded cheese to the corn mixture for a cheesy twist.
• Experiment with spices in the batter for a unique flavor profile.

Nutritional Highlights (Per Serving)

Calories, fat content, and other nutritional information will vary based on the specific ingredients used and portion size.

Frequently Asked Questions (FAQ)

Can I make these nuggets ahead of time?

Yes, you can prepare the corn balls in advance and freeze them. Fry them just before serving for maximum crispiness.

What can I serve with corn nuggets?

They pair well with dipping sauces like ranch, aioli, or spicy mayo.

Conclusion

These Texas corn nuggets are a delightful addition to any meal or gathering. Their crispy exterior and flavorful interior will have everyone coming back for more. We invite you to try this recipe and share your experiences. Enjoy cooking and savor every bite!