The ripe, juicy sweet corn available in the peak of summer is packed with taste, which explains why American chefs have creatively utilized it for ages. A classic recipe from this tradition is “corn oysters,” tiny, savory fried corn fritters that resemble the shape of oysters but contain no actual seafood.
This version updates the traditional recipe by incorporating more spices for enhanced flavor, a denser batter to provide more body and height, and baking powder for added fluffiness. Imagine these corn oysters as predominantly corn bound by just enough batter, rather than being mostly batter with a sprinkling of corn.
The finished fritters are nicely seasoned, crispy at the edges, and soft and moist inside. The corn kernels pop with sweetness in each bite, making it difficult to stop at just a few!
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Pro Tips for Perfect Corn Oysters
- Avoid using canned or frozen corn, as our tests confirmed they yield a flat taste. Fresh, in-season summer corn is critical for this recipe!
- A 2-teaspoon cookie scoop is ideal for quickly and neatly scooping the batter into the hot oil. If you don’t have one, two small dessert spoons will work as well.
- For an extra zing, consider adding minced jalapeños or serranos to the batter.
- These corn oysters can be served plain, with a dipping sauce, or as a fancy appetizer. Top them with crème fraîche or sour cream and some minced chives or your choice of garnish!
Explore More Sweet Corn Recipes for Summer
- Pan Seared Scallops with Sweet Corn and Chiles
- Corn Chowder
- Esquites (Warm Mexican Corn Salad)
- Fresh Corn Pasta
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Corn Oysters
The essence of fresh sweet corn is vital in this dish. We do not recommend using frozen or canned corn, as the fritters produced are tasteless and unappealing.
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Ingredients
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4 medium ears fresh sweet corn
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4 green onions, thinly sliced
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2 large eggs, beaten
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1 cup (125g) all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1/4 cup neutral oil, plus more as needed
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Flaky salt, for serving, optional
Method
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Prepare the corn:
Slice off the corn kernels from the cobs and put them into a large mixing bowl. (You should end up with about 2 1/2 cups of corn kernels.) Using the back of your knife, scrape the cobs over the bowl to extract any remaining corn milk and pulp.
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Create the fritter batter:
Mix in the green onions, eggs, flour, salt, baking powder, black pepper, garlic powder, and paprika until it forms a thick, uniform batter.
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