Drain the corn if using canned, or cut fresh kernels off the cob. Finely chop the jalapeños, removing the seeds if you prefer less heat. Shred the cheddar cheese.

In a small bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a large mixing bowl, combine the corn, jalapeños, and shredded cheese. Add the dry ingredient mixture and toss to coat evenly.

In a separate bowl, whisk the eggs and milk together. Slowly pour into the dry mix and gently fold until a thick, slightly sticky batter forms.

Scoop out small portions of batter and roll into nugget-sized balls. Place them on a parchment-lined tray and refrigerate for at least 20-30 minutes to help them hold their shape.

Deep-Frying Method: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the nuggets in batches, cooking for 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack or paper towels.

Air-Frying Method: Preheat the air fryer to 375°F (190°C). Lightly spray the nuggets with oil. Air-fry for 10-12 minutes, flipping halfway through. Remove and serve immediately.