Rinse the corn and drain off the water. Add the corn to a large bowl along with the flour, egg, milk, salt, and pepper. Mix until the mixture is even and there are no chunks of flour or liquid.

Heat up 1.5 tbsp of butter in a large non-stick skillet on medium heat. Once the butter is hot and slightly bubbling, use a large spoon or ice cream scoop (~3 tbsp capacity) and spoon in the corn mixture into the skillet. Each spoonful makes 1 fritter. Pat each mound lightly to flatten the shape. Try not to crowd the pan — a large skillet fits about 4 fritters at a time.

After ~3-4 minutes, flip each fritter. To prevent breaking the fritter, slide one flat spatula underneath the fritter and a second spatula to scoot the fritter onto the first one. Let the fritters brown on the other side for ~2 minutes.

Repeat with the remaining butter and rest of the batter.

Plate and serve with any condiments or toppings you desire!