¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
2 tablespoons vegetable oil
Sour cream and lime wedges (for serving)
Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.