These fried, golden nuggets celebrate all that is good about summer’s sweet corn.
Being from the Midwest, there is no vegetable that’s more important to me than corn. No, I mean it. Despite my Indian roots, I’ve probably eaten more corn than any other vegetable. Heck, I grew up next to a cornfield. And despite the rapid urban development in Indiana presently, I still drive by multiple cornfields anywhere I go! So I guess it’s no surprise that it’s my favorite vegetable.
Starchy and sweet, corn is an extremely versatile ingredient. From elote to corn pudding to cornbread, it provides a relatively blank, mildly sweet canvas that can be transformed in so many deliciously sweet and savory ways. My favorite iteration is a dish you can get on the beach in southern India—roasted over an open flame and brushed with a combination of butter, lime, salt, and a smattering of chili powder. Another fave of mine? Corn nuggets.
Of course, being an Indian living in the Midwest, I didn’t grow up with corn nuggets, but a chance job interview in Alabama introduced me to these beauties for the first time. And, well, there was no turning back. Crispy on the outside, creamy on the inside, with the juicy, sweet flavor of the corn bursting in every bite—how could I not love ’em? Thanks to this easy recipe, I can make them myself anytime I get a craving!
A few frying tips to get the perfect corn nuggets
Though this is a pretty simple dish, there are a few tips and tricks you can follow to ensure your corn nuggets turn out to be a success. For starters, it’s important to use a thermometer to ensure the oil is at 350°F before you add the batter. This will make sure you don’t end up with any overly greasy nuggets. It’s also important to fry the nuggets in small batches and not overcrowd the pot, as adding in too many reduces the oil temperature and can lead to uneven cooking. Another secret tip? Once you’ve mixed the batter together, you can freeze it in ice cube trays for at least two hours, dolloping a nugget’s worth into each cube. This helps the nuggets retain their shape when they hit the oil, making them easier to fry.
How do I store leftovers?
Like anything fried, these corn nuggets are best enjoyed when they are fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days, making sure to cool them to room temperature before refrigeration to prevent any condensation from forming, which can lead to sogginess. To reheat, simply preheat the oven to 375°F and heat the nuggets for 10-15 minutes, flipping them halfway to ensure even reheating.
If you plan to store the nuggets for longer, cool them completely, then freeze them on a baking sheet in a single layer for 1-2 hours. Once frozen, the nuggets can be transferred to a freezer-safe bag or airtight container for up to 3 months. To eat, simply reheat in the oven directly from frozen. Avoid reheating them in the microwave—that’s a surefire way to end up with soggy corn nuggets.
Serving suggestions
Corn nuggets pair extremely well with other Southern-style dishes, be it Crispy Buttermilk Fried Chicken Tenders, Juicy Country-Style Ribs, Baked Beans, or Coleslaw. As for dipping, serve them with ketchup, or, for a little excitement, pair them with a side of Vegan Tartar Sauce. You could also serve them with this classic Southern Remoulade for the perfect bite.
Ingredients
- 1 1/2 cups neutral oil for frying
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon sugar
- 1 large egg
- 1/2 cup low-fat milk
- 1 tablespoon melted butter
- 1 can light sweet corn (15 ounces) drained
- Preferred dipping sauce optional
Instructions
- In a large pot or deep fryer, heat the oil until it reaches 350°F.
- In a bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, onion powder, and sugar until evenly combined.
- In another bowl, beat the egg, low-fat milk, and melted butter until smooth.
- Mix the wet ingredients into the dry, and then gently fold in the drained corn. Use a spoon to drop small mounds of the batter into the hot oil. Cook for about 2-3 minutes, until golden brown. Remove and drain on paper towels.
- Let cool for a few minutes before serving with your preferred dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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