Inspired by https://cooking.nytimes.com/recipes/1021334-savory-corn-fritters

3 large eggs
2/3 cup milk
sprinkle of salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1 cup sharp Cheddar, shredded (I used a handful, not quite 1 C)

Original recipe had 1/2 tsp cayenne, 1/2 tsp garlic powder, and 1/4 C
scallions, which I didn't use.

Beat eggs with milk; dump in corn.  Mix dry together, mix into wet.
Maybe better would be to mix egg/milk mixture into dry, then dump in
corn and mix.

Press to be thin when spooning into pan. Fry in oil.  Maybe don't turn
it up as high as for pancakes, because some were underdone, but then
the oil is absorbed more, so bah.