Best Cajun Corn Nuggets Recipes

HOW TO MAKE CORN NUGGETS (EASY & DELICIOUS!)

Steps:

• In a large bowl, whisk together the flour, salt, sugar, and baking powder until well-combined.
• In another bowl, whisk together the egg, milk, heavy cream, and shortening. Pour this mixture into the flour mixture and mix together with a rubber spatula. Fold in the drained corn kernels until just combined. Refrigerate for 1 hour.
• Using a deep fryer or a large pot, heat up the frying oil until it reaches 360°F. Once hot, use a scoop to spoon the corn batter into the oil. Stir occasionally to ensure even cooking and fry until the corn nuggets are golden brown.
• Transfer the corn fritters to a large plate or baking sheet lined with paper towel to remove excess grease. These corn nuggets are best served warm. ENJOY!

EASY CORN NUGGETS RECIPE | 5 MINUTES ONLY

Steps:

• Heat oil in a heavy pot or deep fryer to until it reaches a temperature of 185C/365F.
• Combine flour, baking powder, salt, and sugar in a medium bowl. In a separate bowl, whisk the egg, milk, and shortening. Combine the wet mixture into the dry mixture. Fold through the corn.
• Drop the nugget batter by spoonfuls into the hot oil. Fry until golden, around 2-3 minutes.
• Remove the nuggets from the oil and place them on a paper towel to drain. Serve immediately.

CORN NUGGETS RECIPE - (3.8/5)

Steps:

• In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

CORN NUGGETS

Steps:

• In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
• Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
• Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

SLOW-COOKED CAJUN CORN

Steps:

• Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

CAJUN CORN

Steps:

• Melt the butter in a medium sauce pan over medium heat.
• When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
• Add the corn to the sauce pan and mix well.
• Add the Creole Seasoning and season with salt to taste.
• Cook over medium heat for about 5 minutes to allow the corn to heat through.
• Remove the sauce pan from the heat and stir in the parsley.
• Serve immediately.

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.