Golden Corn Nuggets remind me of long summer evenings at my grandmother’s house, where everything smelled like fried corn and sweet tea. These little bites are crispy on the outside and soft and warm on the inside, perfect for dipping or snacking straight from the plate. They may be small, but they bring big comfort, just like every good Southern dish should.
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If you’re like me, you probably grew up thinking everything tastes better fried. And when it comes to corn, that couldn’t be more true.
A Southern food classic
Fried corn nuggets always bring me back to family cookouts in the backyard. Someone was always manning the fryer, usually my uncle, with a big grin and a bigger appetite. The kids would hover around waiting for the first golden batch to come out, barely giving them time to cool. Corn has always had a home on the Southern table, and frying it in batter just feels right.
It’s simple, filling, and full of the kind of joy that only food can bring. I remember helping my mama mix the batter, always sneaking a bit of corn while she wasn’t looking. Southern food isn’t just about the ingredients, it’s about sharing, laughing, and making memories you never forget.
Ingredients
How to make Golden Corn Nuggets
This is a quick recipe that starts with mixing a simple batter. You’ll stir together the dry ingredients, then whisk the wet ones in a separate bowl. Combine everything with some sweet corn, and don’t worry if it’s not perfectly smooth.
Drop small scoops into hot oil and fry until golden and crisp. They come out hot, salty, and just begging for a good dip.
Serving suggestions
These nuggets shine brightest when they’re fresh and hot. Serve them as a starter with barbecue sauce or Alabama white sauce on the side. They also go great next to pulled pork sandwiches or fried chicken.
If you’re hosting a casual get-together, pile them high on a tray and watch them disappear. Add a cold glass of sweet tea, and you’ve got a little slice of the South right there.
Storage Tips
If you have leftovers, keep them in an airtight container in the fridge for up to three days. To reheat, place them in the oven or air fryer until warm and crispy again. The microwave works too, but they’ll lose a bit of that crunch.
You can also freeze extra nuggets and reheat them straight from the freezer. Just don’t forget to label them, these little bites are easy to lose in a busy freezer.
Southern Farewell
Corn nuggets remind me why I love Southern cooking so much, it brings people together. The smell alone feels like home, even if you’re miles away. It’s the kind of recipe you’ll find yourself making just because it makes you feel good. If you’ve never made them before, give it a try. I think you’ll find a new favorite for your table.
Corn Nuggets
Equipment
- Dutch oven or deep pot
- Mixing bowls
- Cookie scoop or small spoon
- Wire rack
- Baking sheet
Ingredients
- Canola oil for frying
- 1 cup about 4 1/4 oz all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt plus more for sprinkling
- 1/2 cup whole milk
- 2 tablespoons salted butter melted
- 1 large egg
- 2 cups frozen yellow corn
- Barbecue sauce or Alabama white sauce for serving
Instructions
- Pour canola oil into a Dutch oven until it’s about one inch deep. Turn on the stove and heat the oil over medium heat. Use a thermometer to check when the oil hits 350°F. While it heats, line a baking sheet with a wire rack and set it aside.
- In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt until well combined. Set this bowl aside for now.
- In another bowl, whisk the milk, melted butter, and egg until smooth. Make sure everything is well blended.
- Pour the wet mixture into the dry ingredients. Add in the thawed, drained corn. Stir everything together gently. It’s okay if there are a few lumps, don’t mix too hard.
- Use a small spoon or cookie scoop to drop the batter gently into the hot oil. Work in small batches so the oil stays hot and the nuggets cook evenly.
- Fry the nuggets for about four to five minutes. Turn them every now and then so all sides get golden and crispy. Keep a close eye on them so they don’t burn.
- Use a slotted spoon to lift the nuggets out of the oil. Place them on the wire rack to drain any extra oil. Sprinkle a bit of salt on top while they’re still hot.
- Repeat the frying steps with the rest of the batter. Adjust the heat as needed to keep the oil at the right temperature. Serve the nuggets hot with your favorite dipping sauce.
