In a large mixing bowl, combine sweet corn, chopped jalapenos, shredded cheese, flour, baking powder, salt, and pepper. Stir until evenly distributed.

In a separate bowl, whisk together two eggs until frothy, then gently fold into the dry mixture until just combined.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Drop spoonfuls of the batter into hot oil. Fry in batches for 2-3 minutes until golden brown.

Remove nuggets with a slotted spoon and drain on paper towels. Garnish with parsley and serve hot.