1. In a large pan melt the butter then add the corn, season with the smoked paprika, cayenne pepper and chili powder and a dash of salt. Stir well then cook on medium high heat for 10 minutes, stirring occasionally. You want the corn to get a bit of a char to it so allow the corn to sit for a bit between stirs.

2. Meanwhile, in another bowl mix the fritter batter ingredients: flour, corn starch, cayenne pepper, smoked paprika, chili powder, garlic powder, and salt. Once the corn is cooked, pour into this bowl, then add the cheese, milk and the egg. Stir well until the batter is well combined.

3. To fry the fritters, add a shallow layer of vegetable oil to a large pan. Make sure this pan is completely dry and has no water droplets in it. Heat the oil over medium high heat until hot enough to fry. You can test the oil by adding a dash of flour, if the flour begins to sizzle and fry immediately then the oil is ready to go! If the flour sits for a second or two before frying then the oil is not cooking temperature yet. Add a few tablespoons of the fritter batter to the oil and gently press down with a spatula to flatten them. Fry about 2:30 – 3 minutes per side (checking them to make sure they aren’t burning), flip then cook 2:30 – 3 minutes on the other side. Place on a paper towel lined plate to absorb excess oil.