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These crispy Jalapeno Corn Nuggets are bursting with sweet corn, spicy jalapeños, and melty cheddar cheese. Whether you’re serving them as an appetizer, side dish, or snack, they’re perfect for parties and weeknight dinners. Includes air fryer and Jiffy mix variations.
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
2 large eggs
½ cup whole milk
1½ cups frozen sweet corn, thawed
1 medium jalapeño, seeded and finely diced
1½ cups shredded cheddar cheese
2 tablespoons chopped chives or green onions (optional)
Vegetable oil, for frying
Optional Dipping Sauce:
½ cup sour cream
1 tablespoon lime juice
Pinch of salt
1 teaspoon finely minced jalapeño
1 tablespoon chopped cilantro
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.
In a separate bowl, beat the eggs and milk until smooth.
Pour the wet ingredients into the dry mixture and stir just until combined.
Fold in the corn, jalapeño, shredded cheddar cheese, and chives.
Chill the batter in the refrigerator for 15–30 minutes to firm up.
Meanwhile, heat 2 inches of oil in a heavy skillet to 350°F (175°C).
Drop rounded tablespoons of the chilled batter into the hot oil, frying in batches of 6–8.
Fry for 3–4 minutes, turning once, until golden and crispy.
Remove nuggets with a slotted spoon and drain on paper towels or a wire rack.
Serve hot with your favorite dipping sauce.
For extra heat, leave in jalapeño seeds or add a pinch of cayenne.
Try smoked cheddar for a richer flavor.
Air Fryer Method: Preheat to 375°F, spray nuggets with oil, and air fry for 10–12 minutes, flipping halfway.
Jiffy Mix Hack: Substitute flour, baking powder, and seasonings with 1 box of Jiffy cornbread mix. Add remaining ingredients and follow frying or air frying directions.