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Preheat the oven to 200°.
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Heat a sauté pan over medium-low heat and add the bacon. Cook, stirring occasionally, until crisp. Add the corn kernels to the pan and cook until just softened. Set aside.
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In a large mixing bowl, whisk together the cornmeal, flour, salt, pepper, baking powder and sugar.
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In a separate bowl, whisk together the milk and eggs. Add the wet ingredients to the dry and mix just until blended. Fold in the bacon-corn mixture—including all of the rendered bacon fat—and the scallions and mint.
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Heat a large nonstick sauté pan or griddle over medium heat and add the grapeseed oil. Drop rounded tablespoons of the batter onto the pan or griddle. Cook until golden brown and crisp on the first side. Flip and repeat.
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Set the fritters on a rack set over a sheet tray, and place in the oven to keep warm while preparing the remaining fritters.
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Serve the fritters on a platter with Dill Aioli.
