Corn Fritters with Yogurt-Dill Sauce

Stir corn, scallions, eggs, flour, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Using 2 tablespoons of the corn mixture to make each fritter, drop 6 fritters into the pan and flatten into 2-inch disks. Cover and cook until browned on the bottom, 2 to 3 minutes. Carefully flip and continue cooking, covered and adjusting heat as needed, until browned on the second side, another 2 to 3 minutes. Transfer to a plate and cover to keep warm. Repeat 2 more times with the remaining mixture and oil.

Meanwhile, whisk yogurt, dill, milk, vinegar, garlic powder and the remaining 1/8 teaspoon each salt and pepper together in a small bowl. Serve the sauce with the fritters.