“Mock Oysters of Corn,” Mrs. Porter properly calls them in her New Southern Cookery Book (1871), because there is nothing oystery about them except their shape. Occasionally you find a recipe using both corn and real oysters, whole or chopped, to make a fritter, but that’s a literalism not to be encouraged. Canned or frozen corn is to be actively discouraged, since the beauty of these mock oysters is the sweetness and lightness of “gr
