In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.