1. Using a sharp knife, cut kernels from 1-2 ears of corn and place in bowl to make about 1 cup whole kernels. Grate kernels from remaining ears on large holes of a box grater to yield 1/2 cup. Using the back of the knife, scrap any pulp remaining on all cobs into bowl.

2. Stir in egg, flour, cornmeal, cream, shallot, salt and cayenne.

3. Heat oil in large, heavy-bottomed, skillet over medium high heat until shimmering. Drop 6 heaping tablespoons batter into pan. Fry until golden brown, about 1 minute per side.

4. Transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering and fry remaining batter.

5. Serve immediately.