Corn Nuggets Recipe

Prepare corn

If using fresh corn, cut kernels from 2 medium ears and measure 2 cups. If using frozen, thaw and drain well, patting dry with paper towels to remove excess moisture.

Combine dry ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 2 teaspoons granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly distributed.

Make batter

In a separate bowl, whisk the large egg with 3 tablespoons buttermilk and 2 tablespoons melted butter (or oil). Pour the wet mixture into the dry ingredients and stir gently until mostly combined. Fold in the 2 cups corn kernels and the optional 2 tablespoons chopped scallion. The batter should be thick but scoopable; add up to 1–2 tablespoons extra milk if it's too stiff.

Rest batter

Let the batter rest for 5 minutes while you heat the oil. This hydrates the cornmeal and helps even frying.

Prepare coating

In a shallow bowl, combine 1 cup all-purpose flour with 2 teaspoons cornstarch (if using). Season with a pinch of salt. This light dusting will help form a crisp shell.

Heat oil

Pour about 1–1.5 cups vegetable oil into a heavy skillet (cast iron preferred) to reach a depth of about 1/2 inch, or use a deep saucepan with 2 cups oil for shallow frying. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of batter sizzles immediately and browns in ~30 seconds.

Dust and drop

Using a small cookie scoop or teaspoon, scoop about 1 tablespoon of batter, lightly dust each scoop in the flour coating to remove excess stickiness, then carefully lower into hot oil. Do not overcrowd the pan; fry in batches of 6–8 pieces depending on pan size.

Fry until golden

Fry for 2–3 minutes per side, turning once, until nuggets are golden brown and cooked through. Adjust heat to maintain 325–350°F (160–175°C) — too hot will burn exterior before interior cooks; too cool will make them greasy. Total fry time per batch ~4–6 minutes.

Drain

Use a slotted spoon to transfer nuggets to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches in a single layer in a warm oven (200°F / 95°C) to stay crisp while you finish remaining batter.

Plate the warm corn nuggets in a shallow pile. Lightly dust with 1–2 tablespoons powdered sugar while still warm so it adheres slightly. Drizzle hot honey over the nuggets (about 1–2 tablespoons per serving), or serve hot honey on the side for dipping. Sprinkle optional chopped chives or parsley for a color contrast and slight herbal note.

Serve immediately while hot and crisp. Leftovers can be kept in a single layer in a low oven and briefly reheated in a 375°F (190°C) oven for 5–7 minutes to re-crisp.