Mix the tin of creamed corn with the corn kernels (drained). Add the parmesan, Mexcellent paste, chipotle seasoning and eggs.
Heat a frypan on medium high heat, with 3 TBL of cooking oil. Fry off the fritters in batches of 4, about a heaped tablespoon of mixture per fritter.
Lay on an oven tray and finish in the oven at 180 degrees for about 8 minutes, until cooked through inside. Serve with avocado salsa or poached eggs for brunch, yum!