In a large bowl, stir corn with cheddar, green onion, jalapeno, flour, baking powder and salt. Whisk in egg and milk.

Heat a large skillet over medium-high heat.

Add 4 tablespoon of canola oil, when oil is almost at a ripple, spoon ¼ cup portions of batter into pan. Spread the batter out with a spoon to form 3 inch fritters, turn heat down to medium and cook for 3-4 minutes per side. Remove fritters to a paper towel lined plate.

Add remaining oil and repeat with remaining batter, you should have 6 fritters.