In a large bowl, combine corn kernels, creamed corn, egg, milk, cheddar, Parmesan cheese and green onions and mix well.

Sift in flour, baking powder, garlic powder, paprika and salt and mix well. Batter should be thick enough that it will spread just a bit when it goes into the pan. If it spreads too much and the cakes are too thin, add a bit more flour. If the batter is too thick, add a bit of milk to thin it out.

Heat a large frying pan and add just enough oil to coat the bottom of the pan.

Drop ¼ cup of the batter for each cake and cook about 3–4 minutes until edges are a dark golden brown, rotating the cakes if necessary for even cooking.

Flip cakes over then cook 2–3 minutes. Transfer to a plate lined with paper towels to remove excess oil. Repeat with remaining batter.

Season with salt and serve slightly warm with a dollop of sour cream.