Thaw 2 cups of corn kernels if frozen, drain excess water in a colander and pat dry with paper towels.

In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 2 tablespoons grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika.

In a small mixing bowl, whisk 1 large egg and 1/2 cup whole milk until smooth and no streaks remain.

Pour the wet ingredients into the dry ingredients and stir until a thick batter forms that clings to the corn.

Add the corn kernels to the batter and gently fold with a spatula until each kernel is evenly coated.

Heat 2 to 3 cups of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) using a candy or deep-fry thermometer.

Carefully drop spoonfuls of the battered corn into the hot oil in batches, and fry for 3 to 4 minutes, stirring occasionally, until golden brown.

Use a slotted spoon or spider strainer to transfer the nuggets to a paper towel-lined plate and drain for 2 to 3 minutes before serving.