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Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much 'milk' as possible into the bowl. Repeat with remaining ears.
Add scallions, herbs, cheese, and many grinds of black pepper and stir to evenly combine. Taste for seasoning; add more salt and pepper if needed.
Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture.
Add 1 cup of flour and stir to thoroughly coat. If the mixture does not hold its shape, add the remaining flour.
Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press it gently to flatten it.
Cook until the underside is a deep golden brown, then flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt.
Taste and adjust the seasonings of the remaining batter if needed.
Cook remaining fritters in the same manner, adding more oil as needed.