In a large mixing bowl, gently mash the corn kernels with a potato masher or muddler, leaving some whole for texture.

Add chopped jalapeño (if using), eggs, white whole wheat flour, chopped cilantro, and salt to the bowl. Stir until just combined.

Heat 1-2 tablespoons of olive oil in a non-stick skillet over medium heat for about 2 minutes until shimmering.

Scoop the batter into the skillet, cooking each fritter for about 3 minutes until golden brown, then flip and fry for an additional 2-3 minutes.

Remove fritters using a slotted spoon and place them on paper towels to drain excess oil.

Garnish with fresh cilantro and a squeeze of lime juice before serving.