In a medium bowl, combine 1 cup of sweet corn, 1/2 cup of finely chopped jalapeños, and 1 cup of shredded cheddar cheese.

In a separate large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Pour the wet corn mixture into the dry mixture, stirring gently until just combined.

In a deep frying pot or heavy skillet, heat about 2 inches of vegetable oil to 350°F (175°C).

Once the oil is hot, carefully drop spoonfuls of the batter into the oil, frying for 2–3 minutes.

Using a slotted spoon, carefully remove the fried nuggets from the oil and place them on a paper towel-lined plate.

Once cooled slightly, garnish with fresh parsley and serve hot with dipping sauces.