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.
VARIATION: For a Mexican flavor, add 3 tablespoons chopped green chiles and 2 teaspoons cumin to the batter.