Directions 7 steps | 25 Minutes
Measure and prep all ingredients. In a large Dutch oven or a heavy-bottomed pot, heat 3-inches of oil to 360°F. Prepare a wire rack on top of a baking sheet for draining the corn nuggets.
While the oil is heating, prepare the corn nugget batter. In a mixing bowl, whisk together the flour, cornstarch, granulated sugar, baking powder and salt.
In a second bowl, whisk together the buttermilk, egg and melted butter.
Add the creamed corn, corn kernels, jalapeño peppers and shredded cheddar cheese to the buttermilk mixture and whisk until well combined.
Add the buttermilk mixture to the flour mixture and stir just until combined.
Use a spoon or a small disher to drop about two tablespoons of batter into the hot oil. Fry, turning them occasionally, until the corn nuggets are golden brown and cooked through. Drain the fried corn nuggets on the prepared wire rack and repeat with the remaining batter.
Serve warm. Enjoy!
- If using frozen corn kernels, make sure to thaw first. If using canned corn kernels, make sure it is drained and rinsed thoroughly.