If using fresh corn, remove the kernels from the cob. For frozen corn, thaw it completely and drain excess water. Pat the kernels dry so the mixture does not become too wet.

Wash the jalapeño and remove the stem. Remove the seeds for less heat, or leave some seeds for extra spice. Chop it very finely so the flavor spreads evenly through each nugget.

Add flour, cornmeal, baking powder, garlic powder, salt, and black pepper to a large bowl. Stir well with a wooden spoon until all the dry ingredients are evenly mixed.

In another bowl, whisk the egg and milk together. Pour this mixture into the dry ingredients. Stir gently until a thick batter begins to form.

Fold in sweet corn, chopped jalapeño, cheddar cheese, green onions, and cilantro. Mix gently until everything is evenly distributed. Avoid overmixing, as this can make the nuggets heavy.

The mixture should be thick enough to hold its shape when scooped. If it feels too loose, add one tablespoon of flour. If it seems too dry, add a small splash of milk.

Pour vegetable oil into a deep skillet. Heat it over medium heat until hot. Test the oil with a tiny drop of batter. It should gently sizzle immediately without burning.

Carefully drop small spoonfuls of batter into the hot oil. Avoid overcrowding the skillet. Fry the nuggets for about two to three minutes per side until crisp and golden brown.

Use a slotted spoon to transfer the cooked nuggets onto a paper towel-lined plate. Let the excess oil drain away. Continue frying the remaining batter in small batches.

Let the nuggets cool for a minute before serving. Arrange them on a serving plate with your favorite dipping sauce. Serve warm for the best crispy texture and cheesy center.