Shuck the corn and remove the kernels from about 2 medium ears.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, and a pinch of salt, pepper, paprika, and sugar.

In a separate bowl, beat 2 large eggs with 1/2 cup of whole milk until smooth.

Gently combine the wet mixture with the dry ingredients, then fold in prepared corn, chopped scallions, finely diced red bell pepper, and chopped cilantro or parsley.

Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat.

Spoon about 2 tablespoons of batter into the hot oil, frying for 2-3 minutes on each side until golden brown.

Remove from oil with a slotted spoon and drain on paper towels.