Place a cast iron skillet over medium heat and add a tablespoon of oil, allowing it to shimmer while you prepare your batter.
In a mixing bowl, combine fresh corn kernels, flour, and cornmeal. Stir until the mixture looks evenly distributed and slightly sticky.
Add the beaten egg, cumin, smoked paprika, and a squeeze of lime juice to the bowl. Gently fold everything together until just combined; the mixture should hold together but not be too wet.
Using a heaping tablespoon, scoop some batter and gently shape it into a patty about half an inch thick. Carefully place it in the hot skillet, pressing down lightly to flatten.
Cook the patties for about 3-4 minutes on each side, until they are golden brown and crispy around the edges. You’ll hear a gentle sizzle as they fry.
Use a spatula to carefully flip each patty, ensuring they develop an even, crispy crust. Adjust the heat if they brown too quickly or cook too slowly.
Once both sides are beautifully golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil.
Give the patties a final squeeze of lime and sprinkle with chopped herbs or chilies if desired. Serve hot for the best crunch and flavor.
