Drain canned corn well and pat dry with paper towels — moisture makes fritters soggy.
In a bowl, combine corn, flour, egg, a splash of milk, salt, and a pinch of paprika. The batter should be thick enough to hold together when a spoonful is dropped. If too loose, add flour 1 tbsp at a time.
Heat a thin layer of olive oil in a skillet over medium-high heat.
Drop heaping tablespoons of batter into the pan. Flatten gently with the back of a spoon.
Cook 2.5–3 minutes per side without moving until deeply golden. Resist flipping early — a crust needs to form first.
Drain on paper towels. Season with a pinch of extra salt immediately out of the pan.
Serve with Greek yogurt mixed with a squeeze of lime as a dipping sauce.