Place shucked corn on an open fire and roast until kernels start charring all over. Remove from heat and cool slightly. Using a shark knife or corn stripper, remove the kernels into a bowl.
Add paneer, corn meal, besan, garlic, ginger, spring onions, coriander, chilli flakes, garam masala and salt. Toss lightly to mix.
Add egg, yoghurt and warm water. Stir until just combined. Taste and adjust seasoning (salt). It should taste a bit salty as the taste will mellow after pan frying.
Drizzle olive oil in a medium 20-24 cm shallow frying pan on medium low. Scoop 1/3rd cup batter into the pan. Pan fry each side for 3-5 minutes, turning gently until golden on both sides. (I use a tablespoon of olive oil for 3 fritters at once in one batch). Repeat with the remaining batter.
Serve hot with a fresh salad, salsa or your favourite sauce with a wedge of lime on the side.
If you don't have corn cobs, use 1 1/2 cups of frozen corn kernels. Thaw them in hot boiling water for a couple of minutes and drain.You don't have to use all the corn but an abundance of it means a textural, juicy fritter.