These tasty little treats can be served as an appetizer, finger food or as a side dish. They’d also work for a potluck meal or gathering, where everyone wants to try a little bit of everything.
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They’re made with creamed corn and whole corn kernels, along with corn meal. So, you can be sure there is plenty of corn flavor in there! In addition, you will need flour, egg, milk, salt, and pepper.
Making these corn nuggets is a easy process and you will be frying them to crispy perfection. Serve them as a side dish and pair them with your favorite dipping sauce, whether that is ranch, ketchup, BBQ sauce, thousand island, or anything else you are in the mood for. You will love how crispy and crunchy they are, along with the wonderfully creamy corn filling.
So if you are tired of your usual side dishes, give these a whirl. They are just as tasty as corn on the cob – perhaps even tastier!
Why You’ll Love the Recipe:
These crunchy corn bites are so simple to prepare and they make a wonderful side dish if you want to try something new. If you like corn, you’re going to love these.
How to Serve Them:
Enjoy these as they are or serve them with your preferred dipping sauce.
- Creamed corn
- Corn kernels
- Yellow cornmeal
- All-purpose flour
- Salt and black pepper, to taste
- Oil, for frying
- Nonstick spray, for greasing
How to make Corn Nuggets:
Drain the corn kernels and put them in a bowl.
Mix in the creamed corn, then add salt and black pepper.
Spray a foil-lined baking sheet with nonstick spray.
Drop the corn mixture on to the baking sheet in spoonfuls.
Freeze for an hour or two.
Fill a pot with oil and heat it up.
Combine the flour, egg and flour with half the milk.
Add more milk if it’s too thick.
Dip one ball of the corn mixture in the batter, then fry until golden brown.
Repeat with the rest.
Drain on paper towels and serve hot, with or without a dipping sauce as you prefer.
Crunchy corn balls make a change from your usual side dishes. These are simple to put together and they taste rich and creamy.
- 1 can creamed corn
- 1 can corn kernels
- ½ cup yellow cornmeal
- 1 beaten egg
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons milk
- Oil for frying
- Nonstick spray for greasing
- Drain the corn kernels and put them in a bowl.
- Mix in the creamed corn, then add salt and black pepper.
- Spray a foil-lined baking sheet with nonstick spray.
- Drop the corn mixture on to the baking sheet in spoonfuls.
- Freeze for an hour or two.
- Fill a pot with oil and heat it up.
- Combine the flour, egg and flour with half the milk.
- Add more milk if it’s too thick.
- Dip one ball of the corn mixture in the batter, then fry until golden brown.
- Repeat with the rest.
- Drain on paper towels and serve hot, with or without a dipping sauce as you prefer.
Can You Make It Ahead?
You can, although they taste best served freshly fried.
Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days. You can also freeze them for up to 3 months.
Variations and Substitutions:
Feel free to add some shredded cheese to these, perhaps Colby jack or mozzarella.