Using a chef’s knife or corn stripper, cut the kernels from 1 to 2 ears of corn, depending on their size.

Remove only the portion of the kernel that extends outward from the cob. Avoid cutting too deeply, as this may remove fibrous material.

Transfer the cut kernels to a large mixing bowl. You should have approximately 1 cup of whole kernels.

Using the large holes of a box grater, grate the kernels from the remaining ears of corn.

Add the grated corn to the bowl with the whole kernels. You should have approximately 1/2 cup of grated corn.

Using the back of a butter knife, firmly scrape any remaining corn pulp from the cobs into the bowl.

Add the lightly beaten egg, all-purpose flour, cornmeal, heavy cream, minced scallions, salt, and cayenne pepper.

Stir until the ingredients are evenly combined and a thick corn batter forms.

Heat the corn oil or vegetable oil in a large, heavy-bottomed nonstick skillet over medium-high heat until shimmering.

Drop 6 heaping tablespoons of batter into the skillet, spacing them apart.

Fry the fritters for approximately 1 minute per side, or until golden brown.

Transfer the cooked fritters to a triple layer of paper towels set over a wire rack and jelly roll pan to drain.

Repeat with the remaining batter.

Allow the oil to return to temperature between batches.

Replace the oil if it becomes too dark or contains excess browned bits.

Serve the fritters immediately while hot and crisp.