First, the jalapeños are rinsed under cold water and dried. They are then sliced in half lengthwise and the seeds are scooped out using a small spoon for a medium heat level. For those who prefer more spice, the seeds are left in. The jalapeños are then finely diced into small, even pieces and set aside. Next, the sharp cheddar cheese is grated fresh from a block using a box grater. The cream cheese is allowed to sit at room temperature until softened.

In a large mixing bowl, the cornmeal, all-purpose flour, baking powder, garlic powder, onion powder, kosher salt, black pepper, and sugar are whisked together until they are completely and evenly combined. Taking time to properly mix the dry ingredients prevents any uneven pockets of baking powder or salt from forming in the finished nuggets. This step is simple, but it sets the foundation for a well-seasoned, evenly textured batter.

In a separate medium bowl, the egg is cracked and beaten lightly. The whole milk, heavy cream, and melted butter are then added and whisked together until the mixture is smooth and fully combined. The softened cream cheese is added to this bowl as well and whisked until it is fully incorporated without any visible lumps. A smooth, uniform wet mixture is the goal before it is combined with the dry ingredients.

The wet ingredient mixture is then poured into the large bowl containing the dry ingredients. They are stirred together using a rubber spatula or wooden spoon until just combined — the batter should be thick and scoopable. It is important not to overmix at this stage, as overmixing develops the gluten in the flour and can result in tough, dense nuggets instead of the light, fluffy texture that is desired. Once the batter is combined, the shredded cheddar cheese, diced jalapeños, and drained sweet corn kernels are folded in gently until evenly distributed throughout.

The batter is covered tightly with plastic wrap and placed in the refrigerator for a minimum of 30 minutes — though 1 hour is even better if time allows. This resting period is one of the most important steps in the entire recipe. During this time, the flour fully hydrates, the baking powder activates, and the batter firms up to a consistency that holds its shape when scooped into the hot oil. Additionally, the cold batter creates a more dramatic temperature contrast when it hits the hot oil, which contributes directly to the development of a crispy, golden crust.

When the batter is nearly done resting, a heavy-bottomed pot — such as a Dutch oven or a cast-iron skillet — is filled with vegetable oil or canola oil to a depth of approximately 2 to 3 inches. The oil is heated over medium to medium-high heat. A deep-fry or candy thermometer is used to monitor the temperature, which should reach exactly 360°F before any batter is added. Maintaining this precise temperature throughout frying is essential — a kitchen thermometer is the best tool for this job and is highly recommended.

Once the oil has reached 360°F, the chilled batter is scooped into the hot oil using a 2-tablespoon cookie dough scoop or two regular spoons. Batches of 4 to 6 nuggets are fried at a time — overcrowding the pot causes the oil temperature to drop significantly, which results in greasy, undercooked nuggets. Each batch is fried for approximately 2 to 3 minutes, turning the nuggets occasionally with a slotted spoon so that all sides are evenly browned. The nuggets are done when they are a deep, even golden-brown color on all sides.

As each batch is finished, the nuggets are removed from the oil with a slotted spoon and transferred to a plate lined with paper towels. They are allowed to drain for 1 to 2 minutes, during which time the exterior continues to crisp up slightly as the steam escapes. They are sprinkled immediately with a light pinch of flaky sea salt while still hot. The nuggets are served immediately for the absolute best texture and flavor.