Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
Transfer fritters to plate lined with paper towels. Serve immediately.
Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.