This simple recipe is from The Korean Table by Taekyung Chung and Debra Samuels. J posted pictures.
Corn Fritters (Ockssusu Jeon)
2 cups (350 g) corn kernels
1 Tbs miso
3/4 cup (100 g) flour
1/2 cup (125 g) water
1/4 tsp salt
Mix. Fry in oil ~3 min on each side. Serve with dipping sauce of choice.
Modifications
We added some kimchi (~40 g) and some finely chopped leftover pork ( ~20 g), and ate it with mayonnaise and tempura dipping sauce. The fritters were pretty good! Surprisingly sweet because of the sweet corn, but a pleasant change from eating it on the cob.