In a large bowl, combine fresh corn, cornmeal, all-purpose flour, paprika, and egg, stirring until evenly mixed. Add in the grated Parmesan cheese, finely chopped green onion, and cilantro, followed by a splash of lime juice. If the mixture feels too dry, incorporate a bit of water.

Heat 1 tablespoon of oil in a skillet over medium heat. Test the oil by dropping a small spoonful of the batter; it should sizzle immediately.

Scoop a tablespoon of the batter and gently shape it into a patty. Place the fritter onto the hot skillet, ensuring enough space between each piece.

Fry the fritters for about 4 minutes on one side until golden brown. Flip and cook for another 4 minutes until crispy.

Remove the fritters from the skillet and drain excess oil on a paper towel. Serve warm, garnished with cream if desired.