Best Corn Nuggets Recipes

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.

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.

FRIED CORN NUGGETS

Steps:

• Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
• Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

CORN NUGGETS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

CORN NUGGETS

Steps:

• Preheat oil to 400 degrees.
• Mix the dry ingredients.
• Toss in the shucked corn.
• Using a fork, stir in the egg.
• A little bit at a time, mix in the liquid until the dough forms a ball.
• Let sit for 10 min, then check to see if it needs a bit more liquid.
• You are aiming for a very stiff, but not at all dry, dough.
• Shape into balls, and drop a few at a time into the oil.
• Fry until golden brown.

FISH NUGGETS WITH ROASTED CORN AND TOMATO SALAD WITH FIRE CRACKER SAUCE

Steps:

• For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes.
• Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels.
• For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together.
• For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool.
• Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss.
• Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.

FRIED CORN NUGGETS

Steps:

• Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.
• Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes.
• Stir egg whites into corn mixture. Heat oil in a large skillet over medium-high heat.
• Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.

CORN FLAKE CHICKEN NUGGETS

Steps:

• Combine chicken and BBQ sauce in bowl.
• Crush corn flakes in zipper bag.
• Season with garlic powder.
• Shake sauce coated chicken a couple of pieces at a time in zipper bag with crushed corn flakes Bake on baking sheet at 350 for 25 minutes or until done.
• Serve with BBQ sauce for dipping.

JALAPEñO POPPER CORN NUGGETS

Steps:

• Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
• Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
• To make the green goddess sauce:.
• Place all ingredients in a blender and process until smooth.
• Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.

CAJUN CORN NUGGETS

Steps:

• Combine cornmeal, flour, baking powder, Cajun seasoning, salt, and pepper in a large bowl. Set aside.
• Combine whole kernel corn, cream-style corn, onion, and egg in a medium bowl. Add to the dry mixture and mix well. It should be stiff; if not, add a little more cornmeal.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop batter by spoonfuls into the hot oil and fry in batches until golden on all sides, 2 to 3 minutes. Transfer nuggets to a plate lined with paper towels to drain excess oil.

CRISPY BAKED CAULIFLOWER-CORN NUGGETS

Steps:

• Preheat the oven to 375�F and line a baking sheet with parchment paper.
• Steam the whole cauliflower until tender but not completely soft, 11 to 13 minutes. Cut into florets and reserve the stem and stalks for other uses.
• In a large bowl, mash the cooked potato, add the florets and continue mashing until the cauliflower is broken into small bits but still retains some texture.
• Crack in the eggs and add the cheese, corn kernels and salt. Mix well, then stir in the flour to create a thick, slightly sticky mass. Cover with plastic wrap and chill for 30 minutes.
• Using wet hands to keep the mixture from sticking to you, shape a heaped tablespoon of the mixture into a ball or nugget and put it on the prepared baking sheet. Repeat with the rest of the mixture.
• In a shallow bowl, mix the bread crumbs with the sesame seeds. Coat the nuggets in the mixture, then return them to the baking sheet.
• Drizzle the nuggets with the oil and bake until golden, 12 to 15 minutes.
• Serve at once, with any dip you like and a side salad. The nuggets may be refrigerated for four days or frozen for up to three months.

CORN NUGGETS

Steps:

• Cut corn off cobbs and set aside.
• Mix eggs until thick and creamy.
• Mix in remaining ingredients and fold in corn.
• Drop rounded teaspoons into 375º deep fryer and fry until golden brown.
• Stir often to allow all sides to cook evenly.
• Drain on paper towels and serve hot with a side of your favorite ranch dressing.

FRIED CORN NUGGETS

Steps:

• Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.
• Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes.
• Stir egg whites into corn mixture. Heat oil in a large skillet over medium-high heat.
• Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.

TEXAS 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.