Gather all your ingredients, and in a large mixing bowl, combine the fresh corn kernels, finely chopped onion, cornmeal, beaten egg, lime juice, smoked paprika, and a pinch of salt. Mix everything thoroughly until the mixture feels cohesive but still slightly chunky.
Heat a cast iron skillet over medium heat and add vegetable oil. Swirl to coat the bottom and wait until the oil shimmers and starts to crackle softly, releasing a subtle aroma of heated oil.
Using a spoon, scoop about 2-3 tablespoons of the corn mixture and gently shape it into a flat disc about half an inch thick. Carefully place each patty into the hot oil, giving them enough space to fry evenly.
Fry the patties for about 3-4 minutes on each side, watching for a deep golden-brown color and crispy edges. You should hear a gentle sizzle as they fry and see the edges turn crisp and dark.
Use a spatula to flip the patties carefully, ensuring they brown evenly on both sides. Adjust the heat if they brown too quickly or too slowly—aim for a steady, gentle bubbling during frying.
Once golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for about a minute, which helps them firm up and keeps them crispy.
Serve the hot corn patties immediately, optionally garnished with a squeeze of lime or chopped herbs. The crispy exterior, tender inside, and smoky aroma make them irresistible right from the skillet.
