Slice off corn kernels. Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add buttermilk, melted butter, hot sauce, corn, and scallions, and then stir until just combined.
Pour 2 inches of oil into a heavy-duty pot. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into 1 1/2 inch sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until
golden brown and cooked through, turning with wooden spoon for even browning, 2–3 minutes. Serve warm hush puppies plain or with aioli dipping sauce, below.
Whisk together all ingredients in a small bowl. Store in refrigerator overnight. Serve with hush puppies.