In a large bowl whisk together flour, baking powder, salt, pepper, green onion and parsley.
Add the corn and mix well ,Pour in the beaten eggs, milk, and cheese. Stir to combine. Will be a thick batter.
Heat a pan over medium high heat, add a drizzle of olive oil, we just need to coat the bottom of the pan.
Place a scoop of the corn fritter batter, about a 1/4 cup amount into the hot oil. Press the batter down to compact it, and press the sides in to help create a patty shape using a rubber spatula. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!
If using frozen corn, the corn should be thawed and patted dry wi !