Prep the corn: If using frozen corn, thaw and pat dry so the batter isn’t watery. If using fresh, cut kernels from 3–4 cobs. For canned, drain well.

Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, pepper, smoked paprika, and cayenne (if using). This evenly distributes flavor and helps prevent clumps.

Whisk the wet: In a separate bowl, beat the eggs and milk until smooth. Add minced garlic to the wet mixture for even flavor.

Combine the batter: Pour the wet ingredients into the dry. Stir gently until just combined. Do not overmix; a few streaks of flour are fine.

Fold in the good stuff: Add corn, shredded cheese, green onion, and herbs. If using bell pepper or jalapeño, fold those in too. The batter should be thick but spoonable.

Heat the oil: In a large skillet, add a thin layer of oil (about 1/4 inch). Heat over medium to medium-high until shimmering. A small drop of batter should sizzle on contact.

Fry the fritters: Scoop 2–3 tablespoons of batter per fritter into the pan, flattening slightly with the back of the spoon. Don’t crowd the pan.

Cook until golden: Fry 2–3 minutes per side, until deep golden and crisp. Adjust heat as needed so they don’t burn before cooking through.

Drain and season: Transfer to a paper towel–lined plate and sprinkle with a pinch of salt while hot. Repeat with remaining batter, adding more oil as needed.

Serve warm: Pair with sour cream, lime crema, chipotle mayo, salsa, or honey for a sweet-savory twist.