First, let's prepare the corn. Cook the 3 ears of corn, let them cool, and then remove the kernels. You'll need approximately 2 1/4 cups of fresh corn kernels.

Next, mix the dry ingredients. In a mixing bowl, combine 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Mix well. Add the minced garlic to the dry ingredients. In a separate bowl, whisk together 3/4 cup milk and 1 egg. Pour the wet ingredients into the dry mixture and stir until just combined.

Now, gently fold in the fresh corn kernels, diced jalapeño (seeds removed for less heat), chopped scallions, and 1/4 cup shredded Monterey Jack cheese. Ensure even distribution throughout the batter.

Heat the canola oil in a pan over medium-high heat. Once the oil is hot, spoon portions of the batter into the pan, forming small fritters (this recipe should make about 12 fritters). Flatten slightly with the back of the spoon.

Fry the fritters until they turn golden brown on one side, then flip and repeat on the other side. This should take about 2-3 minutes per side.

Once the jalapeño corn fritters are cooked, place the fritters on a paper towel-lined plate to absorb any excess oil.

Enjoy them hot, perhaps with a side of your favorite dipping sauce.