Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
Heat cooking oil to 350 degrees F.
Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.
Serve with the sauce and enjoy!