To save money and extend the flavor of summer, purchase fresh corn-on-the-cob from your favorite farm stand. Cook the corn in boiling water for 2 minutes and drain. Freeze until ready to use in this appetizer.
2 1/2 cup corn
2 eggs, separated
2 Tbsp all-purpose flour
1 tsp sugar
1/2 tsp salt
1/8 tsp pepper
2 Tbsp vegetable oil
Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.
Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes.
Stir egg whites into corn mixture. Heat oil in a large skillet over medium-high heat.
Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.
If you are making a large batch of these nuggets, keep them warm by placing them on a baking sheet in a 200F. oven until ready to serve.