Corn Nuggets

By Shruthi B. MakanjuUpdated Jun 14, 2025

NF VE

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Reviews

Prep Time 10

Cook Time 10

Total Time 20

Servings 6 servings

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These corn nuggets are everything I want in a weeknight snack—crispy on the outside, creamy and cheesy on the inside, and shockingly fast to make. Whether you’re pan-frying them or tossing them into the air fryer, they come together in under 30 minutes with everyday ingredients you probably already have. We serve these at parties, but I’ll be real: most of the time, I make a batch just for myself.

An image of fried corn nuggets in a bowl.

Cheesy, vegetarian corn nuggets your kids will actually eat!

I first tried corn nuggets at a farmer’s market in Palo Alto, of all places. They were hot, crispy, sweet-salty, and just perfect. Back home, I started riffing on the memory with ingredients I could actually find. While this isn’t a carbon copy, my nuggets are a cozy, cheesy, and totally weeknight-friendly version that’s made it into regular rotation in our kitchen.

I’ve tested these nuggets every which way—pan-fried, deep-fried, baked, air-fried—and they’re flexible enough to adapt to your mood or gear. Blending part of the corn gives you a super creamy base, while whole kernels keep the texture interesting. And the seasoning is bold enough to eat plain, but mild enough that even toddlers will crush them.

If you love this kind of snackable comfort food, you’ll also want to check out my pizza sliders, mushroom tartlets or tomato puff pastry tarts.

Key ingredients and why they matter

To make corn nuggets, you’ll need sweet corn kernels, all-purpose flour (or gluten-free flour), baking powder, breadcrumbs, an egg, sharp cheddar, garlic powder, onion powder, paprika, salt, and black pepper. You’ll also need avocado oil for pan frying.

An overhead image of the ingredients of corn nuggets in separate containers with labels.

Corn: The star. I like to purée half and keep half whole for the best creamy-meets-crunchy texture. Frozen, canned, or fresh all work—just drain them well.
Cheddar cheese: Use sharp cheddar for the best flavor. It melts beautifully and adds depth without overpowering the sweetness of the corn.
Egg: This is an important binding agent. You can make egg-free corn nuggets by using flax egg as a substitute.
Breadcrumbs: They help with binding and also crisp up the outside. Use gluten-free if needed.
Baking powder: Don’t skip this—it makes the nuggets puff just enough to feel light and airy.
Spices: Garlic powder, onion powder, paprika, and black pepper keep the flavor punchy and snack-worthy. Spice it up with a pinch of cayenne or chopped jalapeños if you like a little heat.

Tips & Tricks

Shruthi’s top tips

Blend half the corn to create a creamy base—this is what helps the nuggets hold together without being gluey.
Flatten for even cooking when baking or air frying. Balls don’t cook through as evenly without deep oil.
Let the batter rest for 5 minutes before scooping. It helps the flour and breadcrumbs hydrate and firm up.
Use a thermometer when deep-frying—360°F to 370°F is the sweet spot for a golden, non-greasy crust.
Pan-frying? Flip carefully. These are soft nuggets, so use a wide spatula and flip once for best results.
Don’t overcrowd the fryer or pan. Work in batches to keep the oil temperature stable and avoid soggy nuggets.

How to make the best corn nuggets

Puree one cup of corn kernels in a food processor or blender.
Combine the pureed corn, remaining corn kernels, all-purpose flour, baking powder, breadcrumbs, egg, shredded sharp cheddar, garlic powder, onion powder, paprika, and salt, and black pepper in a mixing bowl.
Heat avocado oil in a deep pot to about 360°F to 370°F. The actual amount of oil you use will vary on the size of the pot, but ideally, at least 1.5″ to 2″ high. The thermometer is your friend here – maintaining temperature is key to this recipe!
Then, using a cookie scoop or tablespoon, grab a tablespoon worth of the batter and drop it into the oil (get as close to the surface as you can to avoid splashing).
Let the fritters cook till they’re golden brown. Remove them with a spider or slotted spoon and place them on a paper or kitchen towel-lined plate. Once the oil has drained, serve them hot! Keep them warm in the oven at 250°F while frying in batches if you’re serving a crowd.

An overhead image of pureed corn kernels.

An overhead image of the corn nugget mixture in a bowl.

An overhead image of all purpose flour, baking powder, breadcrumbs, egg, shredded sharp cheddar, garlic powder, onion powder, paprika and salt, and black pepper in a mixing bowl.

An overhead image of corn nuggets being fried in a skillet.

An overhead image of cooked corn nuggets on a towel-lined plate.

How to serve corn nuggets

You can serve these corn nuggets as appetizers, snacks, or side dishes for any occasion. While you can enjoy them plain, you can make them more delicious by pairing them with a creamy dipping sauce. My favorite is my cottage cheese ranch dip, or a basil aioli during the peak of summer.

A bowl filled with golden, crispy corn nuggets.

Storage and reheating suggestions

To store leftover nuggets, place them in an airtight container or resealable plastic bag and keep them fresh in the fridge for up to 3 days.

Reheat in the oven or air fryer at 350°F (175°C) to preserve the crispy texture.

To freeze the corn nuggets, transfer them to a freezer-safe bag and remove excess air. You can freeze them for 2-3 months. When ready to eat, thaw frozen corn nuggets in the refrigerator overnight. Reheat them in the oven or toaster oven to restore their crispiness. Avoid the microwave if you don’t want soggy nuggets!