Ingredients:

  • 1 cup All-purpose flour (125g)
  • 1/4 cup Yellow cornmeal (40g)
  • 1 tsp Baking powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 cups Corn kernels (approx. 450g)
  • 2 Large eggs, lightly beaten
  • 1/4 cup Whole milk
  • 3 Green onions, finely sliced
  • 1/2 cup Sharp cheddar cheese, grated
  • 3 tbsp Neutral oil for frying

Instructions:

  1. Ensure corn is as dry as possible. Drain canned corn for 5 minutes or pat dry fresh kernels to prevent steaming.
  2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, garlic powder, salt, and pepper.
  3. Create a well in the center of the dry ingredients and add the lightly beaten eggs and milk. Gently fold until just combined; do not overmix.
  4. Fold in the corn kernels, sliced green onions, and grated cheddar cheese until the corn is evenly coated.
  5. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat. Use an ice cream scoop to drop portions of batter into the pan.
  6. Sear until mahogany-colored and crispy on both sides, then transfer to a wire cooling rack to maintain texture.