Cut the kernels off the cob if using fresh corn, or measure out your frozen corn. You’ll need around 2 cups of kernels.

In a separate bowl, whisk together 1 cup of flour and 2 teaspoons of baking powder until well combined.

Beat 2 eggs until frothy, then stir in prepared corn, 1 cup of sharp cheddar cheese, and 3 finely chopped green onions.

Pour the wet mixture into the bowl with the dry ingredients, gently folding together with a spatula until no dry flour is visible.

Heat about ¼ inch of neutral oil in a skillet over medium heat until shimmering.

Drop spoonfuls of batter into the skillet, gently flattening them. Fry for 3-4 minutes per side until golden brown.

Transfer fritters to a plate lined with paper towels to drain any excess oil and let cool for a minute.