Begin by opening the canned corn and thoroughly draining it to remove excess moisture. Transfer the drained corn into a large mixing bowl, ensuring you have about 1½ cups.

In a small bowl, crack an egg and beat it until the yolk and white are fully combined. Pour this egg mixture into the bowl with the corn, stirring gently to coat the corn evenly.

In a separate medium bowl, combine the all-purpose flour, paprika, salt, and pepper. Whisk these together until even. Then, fold in the shredded cheddar cheese.

Carefully add the wet corn and egg mixture into the bowl containing the flour and cheese blend. Using a spatula, gently mix until all ingredients are well merged.

Using your hands, scoop portions of the combined mixture and roll them into small bite-sized balls, about 1-2 inches in diameter.

If you’re opting to fry the bites, heat a generous amount of vegetable oil in a deep skillet over medium heat. For baking, preheat your oven to 375°F (190°C).

For frying, gently place the bites into the hot oil and fry each batch for about 3-4 minutes until golden brown. If baking, place the bites on the prepared sheet and bake for 15-20 minutes, flipping halfway through.

Once cooked, remove the bites from the oil and transfer them onto a plate lined with paper towels to absorb any excess oil. For baked bites, allow them to cool slightly on a wire rack.