Step 1 – Sauté the veggies
In a small skillet, melt the butter over medium heat. Add diced onions and sauté until soft and translucent, about 3–4 minutes. Add the corn and cook for another minute to release moisture. Remove from heat and let it cool slightly.

Step 2 – Make the filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar, cooked onion and corn mixture, diced jalapeños, salt, and pepper. Mix until everything is fully incorporated.

Step 3 – Shape the nuggets
Use a spoon or small cookie scoop to portion out the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. Freeze the nuggets for 20–30 minutes to help them hold their shape while breading and frying.

Step 4 – Bread the nuggets
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each frozen nugget in flour, then egg, then breadcrumbs, pressing gently to coat evenly.

Step 5 – Fry the nuggets
In a deep pan, heat about 2 inches of oil to 350°F (175°C). Fry the nuggets in batches for 2–3 minutes per side or until golden brown and crisp. Do not overcrowd the pan.

Step 6 – Drain and serve
Remove the nuggets with a slotted spoon and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauce.