In a medium bowl, add the creamed corn, whole kernel corn, ¼ cup yellow cornmeal and chopped parsley. Mix well.
Line a baking sheet with wax paper and then grease it. Drop the corn mixture by the tablespoonful onto the greased wax paper. Try not to make them too high or the inside won't cook as well. Freeze for at least 2 hours, or until firm.
In a small bowl, combine the remaining 1 tablespoon of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.
Begin heating the canola oil in a large, deep skillet to 350°F. The oil should be about 1” deep. Dip the frozen corn nuggets into the egg-milk mixture. Then, coat with the dry flour mixture.
Carefully place the nuggets in the hot oil (work in batches so that you don’t crowd the pan and cool the oil). Fry until golden brown all over, a few minutes per side.
Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.
They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.
Notes
The corn nuggets can be stored in the fridge for up to 3 to 5 days.
They can be reheated in the oven at 350°F on a baking sheet until heated through. You can also microwave them but they won't be crispy.
Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying.
If you coat the nuggets and let them sit too long, the flour will absorb into the nuggets and the nuggets will lose some of their moisture. The flour also crisps up the outside of the corn nuggets and holds the filling in once fried, which is essential in this recipe. So make sure you bread the nuggets just before popping them into the hot oil.