In a large bowl, whisk together the flour, baking powder, garlic powder, paprika, sugar, salt, and black pepper.
Add the corn kernels, shredded cheddar cheese, cilantro, beaten eggs, and milk. Stir until everything is evenly combined into a thick batter.
Let the batter rest for 15 to 20 minutes if time allows to help the fritters hold together and develop crispier edges.
Heat 1 tablespoon of oil in a large cast-iron or nonstick skillet over medium heat until shimmering.
Scoop about ⅓ cup of batter for each fritter into the skillet, leaving space between them. Gently flatten each mound with the back of a spatula.
Cook for 3 to 4 minutes per side, or until the fritters are deep golden brown and cooked through. Add more oil as needed between batches.
Transfer the cooked fritters to a paper towel-lined plate or wire rack to drain briefly.
Serve immediately with sour cream, garlic aioli, or your favorite dipping sauce while they're still hot and crispy.
