Use a sharp knife to shuck the corn and cut the kernels off the cobs, collecting about 2 cups in your mixing bowl. The kernels should look plump and juicy, with a bright, sweet aroma.
Add the flour, salt, and smoked paprika to the bowl with the corn. Mix everything together with a spatula until evenly combined.
Crack the large egg into the mixture and stir thoroughly, pressing and folding until everything holds together into a slightly sticky but manageable dough.
Heat a skillet over medium heat and add about 2 tablespoons of oil, waiting until it shimmers and gently bubbles around a test piece.
Using a spoon or your hands, scoop about 1/4 cup of the mixture and gently shape it into a flat patty, about 1/2 inch thick. Carefully place each patty onto the hot skillet, leaving space between them.
Fry the patties for approximately 3-4 minutes on each side, watching for a golden-brown, crispy exterior and listening for a satisfying crackle as they cook. Use a spatula to flip them carefully.
Once both sides are golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Rest for a minute to settle and firm up the crust.
Serve the corn patties hot, perhaps with a squeeze of lemon or a dollop of sour cream for extra brightness. Enjoy the crunchy, sweet bites that remind you of summer and family gatherings.
