Prepare the Corn:
If using fresh corn, cut kernels off the cob carefully with a sharp knife. For frozen corn, thaw completely and pat dry with paper towels to remove excess moisture. Dry corn helps ensure your batter isn’t watery, which can prevent crisping.

Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.

Add Wet Ingredients:
Beat the eggs lightly in a separate bowl, then add them to the flour mixture. Stir until the batter is mostly smooth.

Fold in Corn, Cheese, and Green Onions:
Add the corn kernels, shredded cheese, and finely chopped green onions. Stir gently to combine. The batter should be thick enough to hold its shape on a spoon but moist enough to spread slightly.

Heat the Skillet:
Heat a large non-stick skillet or cast iron pan over medium heat. Add enough oil or butter to coat the pan—about 2 tablespoons.

Cook the Fritters:
Using a spoon or small ice cream scoop, drop spoonfuls of batter onto the hot skillet. Flatten slightly with the back of the spoon. Cook for 3-4 minutes per side, until each fritter is golden brown and crispy. Avoid crowding the pan to maintain heat.

Drain and Serve:
Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with sour cream, salsa, or your favorite dipping sauce.