This dish is fantastic! It improves overnight, if you can be patient.

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.

In a separate bowl, beat the eggs and then mix in the milk and melted butter.

Combine the wet and dry ingredients, stirring until just blended.

Fold in the corn kernels, cheddar cheese, and chopped jalapeño until evenly distributed.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon.

Fry the fritters for 2-3 minutes on each side or until golden brown and crispy.

Remove the fritters from the oil and drain on paper towels.

Serve warm with a side of ranch dipping sauce garnished with chopped chives.

For a different flavor profile, consider adding chopped green onions or bell peppers to the batter. You can also substitute the cheddar cheese with a pepper jack for an extra kick. If you prefer a more pronounced smoky flavor, try adding a pinch of smoked paprika or using smoked cheddar. To make the fritters gluten-free, use a gluten-free flour blend. For a healthier version, you can bake the fritters at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.