I use canned sweet corn and a few other pantry ingredients to make these incredibly easy corn nuggets! My recipe comes together super quickly and is the perfect side dish to a variety of other comfort foods.
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My Easy Corn Nuggets Recipe
There’s something about fair food that brings back so many good times for me. It was always the place to hang out in the summer. The rides were always fun, but what I really looked forward to were the corn nuggets I knew I would scarf down the minute I got there!
I’ve been trying to recreate the corn balls (as we liked to call them) of my childhood for a while now, and the other day I finally figured it out. I’ve been making batches to perfect it ever since, and I’m pleased to say that my kids have now developed their own obsession. I’m so excited to take them to the fair this year.
I tried making them in the air fryer and oven, but I have to say… not much beats the classic, cast-iron skillet deep frying method when it comes to flavor and texture. There’s a time and place for lighter versions of my beloved corn poppers (another fun nickname), but when my childhood cravings come a knockin’, this recipe is a must!
For even more corn recipes, check out my air fryer corn on the cob, Cajun corn on the cob, corn dip, and corn casserole next.
What Are Corn Nuggets?
Corn nuggets are a deep-fried snack made from a thick batter of flour, baking powder, sweet corn, egg, and a few other key ingredients. I think they taste like a cross between hush puppies and cornbread fritters — savory, a little sweet, and so nostalgic. They make me think of my local summertime county fair!
Corn Nugget Ingredients
- Canned sweet corn – That’s right, I went with canned to make this as easy as possible! The flavor is still great, and it means I can make these even when corn isn’t in season.
- All-purpose flour – Provides structure to the batter.
- Baking powder – The secret to that light and fluffy texture I love about corn balls. Grab baking powder, not soda for this one.
- Sugar – Just a touch of sugar highlights the natural sweetness of the corn even more! I find it helps with browning too.
- Egg – Binds the batter and adds richness so the nuggets hold up when fried.
- Half-and-half – I prefer this mixture of milk and cream instead of plain milk — it’s, well, creamier, and makes the interior even softer!
- Butter – For even more richness and flavor. Like sugar, it also helps with browning.
- Salt – Balances out the sweetness from the corn and sugar, and enhances the overall flavor.
- Canola oil – I use canola oil to fry the corn nuggets, but any other frying oil will work in place of this.
How to Make Corn Nuggets
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the flour, baking powder, salt, and sugar to a large bowl and mix until they’re all well combined.
STEP TWO: Incorporate the egg, half-and-half, and melted butter into the dry ingredients, then drain the can of corn and fold it into the batter. Place the bowl in the refrigerator while the oil heats up.
STEP THREE: Add the oil to a large cast-iron skillet deep enough that the nuggets will float. Using a thermometer, heat the oil until it reaches 350 degrees F. Make sure it stays at temperature!
STEP FOUR: Use a spoon to drop the nugget batter into the oil and cook for 2 minutes on each side. If they don’t turn golden after 4 minutes, leave them in the oil for another minute. Don’t overcrowd the pan; work in batches instead.
STEP FIVE: Use a slotted spoon to scoop the nuggets out of the oil, allowing any excess to drip off. Place on a paper towel-lined plate to soak up any additional oil. Serve them immediately with ranch or hot honey and enjoy!
Tips for the Best Sweet Corn Nuggets
- Drain the corn super well. Any excess liquid will thin out the batter, which could cause the nuggets to fall apart as they fry.
- Don’t skip that refrigeration step! I purposely added it to the recipe as chilling the batter helps it firm up slightly before frying. The nuggets come out much crispier!
- A spoon works great for dropping the batter into the oil, but a cookie scoop is even better. I love that it gives me more evenly-sized nuggets, and it’s also less messy.
- Be sure to keep the oil at a steady temperature throughout frying. If it gets too hot, the outside will burn before the inside even gets a chance to cook! And yes, I share this tip from experience (hey, it happens!).
- Fry in batches. It’s so important I have to mention it twice! Adding too many nuggets at once will cause the oil temperature to drop, meaning they won’t cook evenly.
Corn Nuggets Variations and Substitutions
- I never say no to cheese, and neither do my kids! It’s super easy to turn these into cheesy fried corn nuggets by adding ½ cup of shredded cheese before refrigerating the batter. Cheddar, Pepper Jack, or mozzarella are all great options.
- My husband Ben loves it when I stir in some chopped jalapenos, cayenne pepper, or hot sauce. The heat pairs so well with the naturally sweet corn!
- Use fresh or frozen corn instead. Canned is great all year round, of course, but when corn is in season, I love using fresh! Frozen is another easy sub to rely on too.
- To make these even sweeter, try adding a touch more sugar (up to 1 tablespoon) and serving with a drizzle of honey on top. My daughter, our resident honey aficionado, always asks for honey on hers!
What to Serve with This Corn Nuggets Recipe
Corn nuggets are such a comfort food for me, so I typically serve them as a part of a larger comfort food feast! Some of my favorites include Instant Pot mac and cheese, pulled pork sandwich, air fryer fried chicken, and crack chicken.
Corn Nuggets FAQs
Why is my corn nugget batter so sticky?
The batter is actually supposed to be thick and sticky — often, the thicker and stickier it is, the better it holds up to frying! But if it’s too sticky, it’s probably due to excess moisture on the corn. Be sure to drain it thoroughly before adding it to the batter, and don’t skip that chill time.
How should I store leftover fried corn nuggets?
Store leftover sweet corn nuggets in an airtight container in the refrigerator for up to 3-4 days. I like to add some paper towels to the bottom first — they soak up excess oil and help them keep better! The air fryer or oven is best for reheating. I find they don’t crisp back up (like, at all) when I use my microwave.
More Fun Snack Recipes
- Loaded tater tots
- Air fried Oreos
- 7 layer taco dip
- Jalapeno poppers
- Meatballs with grape jelly and BBQ sauce
Easy Corn Nuggets
Equipment
- cast iron skillet or other pan for deep frying
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 large egg
- 1/2 cup half and half
- 1 tablespoon butter
- 1 can sweet corn 15.25 ounces, drained
- 2-3 cups canola oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until they're well combined.
- Add the egg, half and half, and melted butter to the dry mixture. Stir everything until a batter forms.
- Fold the drained corn into the batter. Place the batter in the refrigerator while the oil heats.
- Pour oil into a large cast iron skillet. Add enough oil so the nuggets will float as they cook. Heat the oil to 350 degrees F, using a thermometer to monitor the temperature.
- Carefully spoon the batter into the hot oil and cook for 2 minutes on each side. If the nuggets are not golden brown, add an additional minute of cook time. Do not overcrowd the pan—cook in 2 to 3 batches if needed.
- Use a slotted spoon to remove the nuggets from the oil. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the nuggets on their own, or pair them with ranch dressing or hot honey for dipping.
Notes
- Drain the corn super well. Any excess liquid will thin out the batter, which could cause the nuggets to fall apart as they fry.
- Don’t skip that refrigeration step! It helps firm up the batter slightly before frying. The nuggets come out much crispier!
- A spoon works great for dropping the batter into the oil, but a cookie scoop is even better.
- Keep the oil at a steady temperature throughout frying. If it gets too hot, the outside will burn before the inside even gets a chance to cook!
- Fry in batches. Adding too many nuggets at once will cause the oil temperature to drop, meaning they won’t cook evenly.
- Store leftover sweet corn nuggets in an airtight container lined with paper towel on the bottom in the refrigerator for up to 3-4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
