Cook the bacon. And then the bacon fat left in the pan will be the oil you cook your corn fritters in.
As you're cooking the bacon, thaw the corn by running under warm water for about 30 seconds in a colander over the sink. Let the corn sit and drain until ready to add to the other ingredients.
While bacon is cooking and corn is draining, add the eggs to a medium-sized bowl and beat to scramble them. Next, add the green onion and mix.
Once the bacon is done, remove from the pan to drain on a paper-towel-lined plate. Leave behind in the pan all but about 2 tablespoons of bacon fat, and drain the rest into a cup for later use.
Add the corn to the egg mixture and mix thoroughly. Once the bacon is cooled, crumble it into the corn mixture and mix.
Add in the corn meal and mix completely. The mixture will be like a thick batter that should ball easily in your hands.
Heat the skillet that has the bacon fat on medium (if you didn't keep the heat on).
You will now take a ball of corn fritter batter (between a golf ball and tennis ball in size) in your hand and gently squeeze to mash the mixture together. Then flatten into a round patty about ½ inch thick.
Add each fritter to the hot pan and cook on each side until browned. You'll probably need to do the fritters in two or more batches, depending on the size of your pan.