In a large mixing bowl, combine the fresh corn, cornmeal, all-purpose flour, paprika, egg, and grated Parmesan cheese. Toss in the chopped green onions, cilantro, and lime juice. Mix thoroughly until a cohesive batter forms.

Heat a non-stick skillet over medium heat and add one tablespoon of oil. Allow it to heat for about 2 minutes.

Using a spoon or small ice cream scoop, portion out the batter and drop it into the hot skillet, shaping each fritter into a round patty, maintaining a distance of about 2 inches between each.

Fry each fritter for approximately 4 minutes on one side until golden brown, then flip and fry for another 3-4 minutes until crispy on the opposite side.

Transfer the fritters to a paper towel-lined plate. If cooking in batches, keep the first set warm in a low oven until done.