Remove the corn from two of the cobs and place in a medium size mixing bowl. Place the remaining kernels from the last cob and blitz roughly in a food processor. Add the blitzed corn to the bowl.
Crack 2 eggs into the bowl and add the spring onions, chilli, garlic and cheese. Then add the flour, polenta, sea salt and baking powder and stir well to combine.
Heat the oil over e medium heat in a heavy based pan and using a cookie scoop or tablespoon, spoon out the batter, flattening with a spatula. Lower the heat and cook until golden brown on both sides (about 4- 5 minutes on each side).
Arrange the fritters on a plate and drizzle generously with the hot honey.
