Pulse the eggs, flour, Parmesan and kosher salt in a food processor to combine. (If you don't want to dirty up the food processor, just work your stirring arm)

Next, add the corn kernels, scallion, and jalapeno then pulse 2 - 3 more times.

Heat cooking oil in a large non-stick skillet over medium heat.

Working in batches, cook heaping tablespoon fulls of batter until golden brown, about 4 minutes per side until all of the batter is used up.

Serve with sour cream and lime wedges, if desired.