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Pat the corn dry with a clean kitchen towel. Set a wire rack over a baking sheet, or lay out a brown paper bag, for draining.
In a large bowl, whisk the flour, cornmeal, baking powder, sugar, salt and pepper.
In another bowl, beat the eggs with the milk. Pour into the dry ingredients and stir to a thick batter.
Fold in the corn and green onions. The batter should just coat the corn and hold together on a spoon.
Pour oil into a large cast iron or heavy skillet to a depth of about ¼ inch and heat over medium-high to 350 degrees (175°C). Without a thermometer, drop in a little batter: it should sizzle hard at once and turn golden in about a minute.
Drop the batter by heaping tablespoons into the hot oil, leaving room between them. Press each one down gently with the back of the spoon so the edges spread thin.
Fry for 2 to 3 minutes, until the bottoms are deep golden and the edges lacy, then turn once and fry 2 minutes more.
Lift onto the rack or paper bag to drain and sprinkle with a pinch of salt while hot.
Fry the rest in batches, letting the oil come back to heat between batches and adding a little oil if the skillet gets dry. Serve hot.