Start by shucking fresh corn and cutting the kernels from the cob. You'll need about 2 cups of corn to ensure each fritter bursts with sweetness. Set the corn aside, and gather your other ingredients.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 tablespoon of sugar. Mix until well combined, with no lumps remaining.

In a separate bowl, crack and beat two large eggs until frothy, then whisk in 3/4 cup of whole milk until smooth.

Gently pour the wet mixture into the bowl of dry ingredients. Fold together using a spatula until just combined, avoiding overmixing.

Gently fold in the prepared corn kernels, along with 1/4 cup of chopped scallions, 1/4 cup of diced red bell pepper, and 2 tablespoons of fresh chopped cilantro or parsley.

In a large skillet, pour enough vegetable oil to create a 1/4-inch depth and heat over medium-high heat. Test if the oil is hot enough by dropping a small spoonful of batter; it should sizzle.

Scoop about 2 tablespoons of batter into the hot oil, flattening it slightly. Fry for about 2–3 minutes on one side until golden-brown, then flip and fry the other side for an additional 2–3 minutes.

Using a slotted spoon, carefully remove the fritters and place them on paper towels to drain excess oil. Serve immediately.