Begin by shucking the corn from about 2 medium ears to yield sweet kernels, or if using frozen corn, ensure it’s thoroughly thawed and drained. Gently slice the kernels from the cob, collecting them in a bowl. You should have about 1.5 to 2 cups of fresh corn.

In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and sugar. Whisk these dry ingredients together until they’re well mixed and there are no lumps.

In another bowl, crack in the large eggs and lightly beat them until the yolks and whites combine seamlessly. Gradually whisk in the whole milk until the mixture is smooth.

Pour the wet egg and milk mixture into the bowl of dry ingredients, and gently stir until just combined. Be careful not to overmix.

Fold in your corn kernels along with scallions, diced red bell pepper, and fresh cilantro or parsley. Add chili flakes if desired.

Using a large skillet, pour in enough vegetable oil to cover the bottom by about half an inch and place it over medium-high heat. Allow the oil to heat for about 5 minutes.

Once the oil is hot, drop about 2 tablespoons of batter into the pan, flattening them gently. Fry the fritters for about 2-3 minutes on each side until golden brown and crispy.

Remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with remaining batter.

Serve hot corn fritters immediately with lime wedges or your favorite dipping sauce.