1.  Whisk 2 eggs in a medium sized bowl. Add flour, corn meal, Parmesan cheese, garlic powder and a pinch of salt. Whisk until smooth. Add corn kernels, scallion and jalapeño. 
2.  Heat oil in a sauté pan. Working in batches drop teaspoonful of the batter into the heated sauté pan. Cook approximately 3-4 minutes on each side, or until golden brown. Season with salt if needed. Serve with plain yogurt or sour cream and lime wedges.

Recipe by Robin Forte.