If using fresh corn cobs, place a small bowl upside down inside a larger mixing bowl (or use a Bundt pan). Rest the tip of the cob securely on the smaller bowl. Using a sharp chef’s knife, slice straight downward to strip the kernels away from the cob. The outer bowl will catch the kernels and stop them from scattering.

In a large mixing bowl, combine the all-purpose flour, baking powder, paprika, garlic powder, salt, and black pepper. Whisk the mixture thoroughly to break up any lumps and evenly distribute the leavening and spices.

Add the corn kernels and the eggs directly into the dry mixture and stir to coat. Next, fold in the chopped cilantro, sugar, shredded cheddar cheese, and milk. Mix just until a thick, cohesive batter forms—do not overmix, or the fritters can become dense.

Pour enough vegetable oil into a heavy skillet to coat the bottom (about 1/8-inch deep) and heat over medium until it reaches roughly 350°F. Drop the batter by the spoonful into the sizzling oil. Use the back of a spoon to lightly flatten each mound. Fry for 2–3 minutes per side until the edges are golden brown and crisp.

Transfer the hot fritters immediately onto a plate lined with paper towels to drain away any excess surface oil. Serve them hot and crisp alongside sour cream, sweet chili sauce, or a spicy mayo dip.