Using a sharp chef’s knife or corn stripper, carefully cut the kernels from 1 to 2 ears of corn, removing only the tips of the kernels to avoid extracting fibrous material. You should yield approximately 1 cup of whole kernels. Transfer to a large mixing bowl.

Using the large holes of a box grater, grate the kernels from the remaining ears of corn. Collect approximately ½ cup of grated corn. Using the back of a butter knife, firmly scrape the remaining pulp from the cobs and add to the bowl with the whole and grated kernels.

Add the beaten egg, flour, cornmeal, heavy cream, minced scallions, salt, and cayenne pepper to the corn mixture. Stir until all ingredients are fully combined, forming a thick, spoonable batter.

In a large, heavy-bottomed non-stick skillet, heat approximately ¼ inch of vegetable or corn oil over medium-high heat until shimmering. The oil should be hot enough to produce a sizzle when batter is added.

Working in batches, carefully drop six heaping tablespoons of batter into the pan, flattening each slightly with the back of a spoon. Fry until golden brown, about 1 minute per side.

Remove the fritters from the pan and drain on a triple layer of paper towels set over a wire rack. Repeat with the remaining batter, returning the oil to temperature between batches and replacing it as necessary. Serve immediately while hot and crisp.