Ingredients
Scale
- 2 cups whole kernel corn (canned, frozen, or fresh)
- 1 cup cream-style corn
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 large egg, beaten
- 2 tablespoons milk
- 1 large jalapeño, finely minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk these dry ingredients together until they are well incorporated. In a separate smaller bowl, whisk the egg and milk together. Pour the wet mixture into the dry ingredients and stir until a thick, sticky batter forms.
- Fold the whole kernel corn and the cream-style corn into the batter. Add the finely minced jalapeños. Stir gently with a spatula to ensure the corn is evenly distributed throughout the mixture. The cream-style corn acts as a binder, giving the nuggets their signature moist interior while the whole kernels provide a satisfying pop in every bite.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a small cookie scoop or a tablespoon to drop rounded portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 5 or 6. Fry for about 2 to 3 minutes per side or until the nuggets are deep golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined plate.
- Cook Time: 25 minutes