In a large bowl whisk together flour, salt, baking powder, cumin, sugar and pepper.
In a second mixing bowl, combine wet ingredients including egg, milk and butter. Mix dry ingredients with wet ingredients until just combined. Be sure not to over-mix.
Fold in corn and scallions. Allow batter to sit for 15 minutes, preferably chilled.
Heat 1/4 inch of vegetable oil in skillet over medium-high heat to 325°F-350°F. Spoon approximately 1 heaping tablespoon of batter into hot oil. Fry for about 2-3 minutes, turning halfway. Fritters will be a golden brown.
Place a wire rack over a paper towel lined baking sheet to drain excess oil. If you are making a large batch I recommend keeping them warm in the oven while frying.