Corn Nuggets Recipe

Prepare dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1 tbsp granulated sugar, 1 tsp salt, and 1/4 tsp black pepper until evenly combined.

Combine wet ingredients

In a separate bowl, lightly beat 1 large egg. Add 1/2 cup milk, 1/4 cup buttermilk (or thinned yogurt), and 1 tbsp melted butter or neutral oil. Whisk until homogenous.

Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix; the batter should be thick but spoonable. If it looks too stiff, add up to 1-2 tablespoons of milk to reach a thick drop-batter consistency.

Fold the 2 cups of thawed/ drained corn kernels into the batter until evenly distributed. Add 2 tbsp finely chopped scallion and 2 tbsp finely diced red bell pepper (if using), plus 1/4 cup shredded cheddar (if using). Stir briefly so distribution is even but batter remains slightly lumpy.

If using a panko coating for extra crunch, place 3/4 cup panko in a shallow bowl and 1/4 cup flour in another. Using a tablespoon or small scoop, spoon portion of the corn batter into the flour to lightly dredge (this helps the panko adhere), then press into the panko to coat. Shake off excess. If you prefer uncoated nuggets, skip this step and fry spoonfuls of batter directly.

Heat 2 cups neutral oil in a deep skillet or heavy-bottomed pot over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise slowly without burning.

Working in batches (do not overcrowd), carefully lower rounded tablespoons of battered corn (or coated nuggets) into the hot oil. Fry for 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to maintain temperature.

Use a slotted spoon to transfer cooked nuggets to a paper-towel-lined tray. Immediately sprinkle lightly with the extra 1 tsp salt while still hot. Continue frying remaining batter.

Let nuggets rest 2–3 minutes so interior finishes cooking and they firm up slightly before serving.

While the first batch fries, combine 1/4 cup mayonnaise, 2 tsp sour cream or Greek yogurt, 1 tsp honey, 1 tsp hot sauce, 1/2 tsp lemon juice, and 1/8 tsp salt in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to serve.