Cut the corn kernels from the cobs with a sharp knife.

In a bowl, mix the corn kernels with the grated onion, chopped parsley, ground coriander, crushed garlic, chopped celery leaves, chopped cooked shrimp, and salt to taste. Add red pepper flakes if desired.

Stir in the beaten eggs.

Heat canola oil in a skillet over medium heat.

Gently drop tablespoons of the fritter mixture into the hot oil.

Fry until golden brown, then turn over and brown on the other side.

Drain on paper towels to remove excess oil.

Keep warm until all fritters are fried.

Serve warm or at room temperature.