Like most corn fritters, these are best eaten right away but do keep well in the fridge. I like these in particular because most of the corn kernels are left whole. 1/3 Cup yellow cornmeal 1/4 Cup all-purpose flour 1/2 Tspn baking powder 1/2 Tspn kosher salt, or more to taste 1/2 Tspn ground black pepper Handful of parsley, finely chopped 1/3 Cup milk 2 Cups grilled corn (or if you don't want to grill yours you can use regular corn kernels) Vegetable oil In a large bowl whisk