In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley.

Add milk and mix together with a wooden spoon until thick and thoroughly mixed through.

Add the grilled corn and mix well with the flour mixture until all the kernels are well coated.

Heat up a skillet over medium high heat and add some vegetable oil to the pan.

Using a 1/3 cup measuring scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened.

Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters. Serve immediately.