Sweet Corn Nuggets Recipe

Prep corn

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

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl, beat 1 large egg, then whisk in 1/2 cup buttermilk (or milk + 1 tsp lemon juice) and 2 tablespoons melted butter.

Form batter

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the 2 cups corn kernels and 2 tablespoons chopped green onion (if using). The batter should be thick enough to hold shape; if too stiff add up to 1-2 tablespoons more milk, if too loose add 1-2 tablespoons flour.

Rest batter

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal and slightly thicken.

Heat oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (or set up a deep fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and rise to the surface within a few seconds.

Prepare dredging station

Place 1/2 cup flour in a shallow bowl. If using breadcrumbs/panko for extra crispness, place 1/2 cup in a separate shallow dish. Keep a plate lined with paper towels ready for draining.

Form nuggets

Using two spoons or a small cookie scoop (about 1 tablespoon or 15–18 g), scoop portions of batter and let excess drip back into bowl. Lightly dust each portion in flour (and then breadcrumbs if using) to create a thin coating; this helps form a golden crust and reduces splatter in the oil.

Fry in batches

Carefully lower battered portions into the hot oil, frying in batches of 6–8 depending on pan size. Do not overcrowd. Fry until golden brown and cooked through, about 2.5–3.5 minutes per side, turning once with a slotted spoon or tongs so they brown evenly. Internal temperature should register warm and set; corn will be tender. Adjust heat as needed to maintain 325–350°F.

Drain

Use a slotted spoon to transfer nuggets to the paper towel–lined plate to drain for 1–2 minutes. Keep finished batches in a warm oven (200°F / 95°C) on a rack if making multiple batches so they stay crisp.

While nuggets fry or during the batter rest, whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon honey, 1 teaspoon lime juice, and 1/2 teaspoon hot sauce (optional). Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness, acidity, or heat to preference.

Arrange the corn nuggets on a serving platter, garnish with chopped cilantro or parsley and serve with lime wedges and the prepared dipping sauce on the side. Serve immediately while hot and crisp.