Corn “Oysters”

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Corn puffs up like oysters in cooking


  • 6 ears select corn (fresh-picked or frozen-thawed)
  • 3 egg yolks, well beaten
  • ¼ c. flour
  • ½ tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 3 egg whites, stiffly beaten


  • Slash down each row of kernels with a sharp knife, then cut from cob. (Easier than grating and just as effective for getting every bit of milky kernel.) Add egg yolks; blend.
  • Sift together flour, baking powder, salt and pepper. Stir into corn-egg mixture; blend. Gently fold in egg whites.
  • Drop by spoonfuls onto hot, well-greased griddle. Fry until nicely browned.