CREAM CORN AND OYSTERS
Make and share this Cream Corn and Oysters recipe from Food.com.
Provided by joditrout
Categories Low Cholesterol
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
- oysters, and dot with butter, repeat layers.
- Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
- reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
- Bake at 350°F for about 1 hour until top of casserole is brown.
Nutrition Facts : Calories 401.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 62.7, Sodium 814.2, Carbohydrate 53.5, Fiber 2.1, Sugar 8, Protein 17.6
CORN OYSTERS
From America's Best Lost Recipes, cookbook. Corn oysters date back to the late 1800s'. Some of the early recipes were made with "Indian" green corn and the taste was thought to resemble that of oysters. When these fritters hit the hot oil, the batter sputters and invariably a stream of ot trails behind, making them look even more like fried oysters. According to Lois, whose family settled in Maryland in the 1600s, "this recipe is the original and makes truly tender, full of corn flavor, delicate corn oysters."-Lois Blumenthal,York, Pa.
Provided by mightyro_cooking4u
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
- Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately.
- NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.
Nutrition Facts : Calories 2761.8, Fat 295.1, SaturatedFat 38.8, Cholesterol 141, Sodium 4726.8, Carbohydrate 32.9, Fiber 2.5, Sugar 2.8, Protein 7.9
GRILLED EAST COAST OYSTERS WITH CORN JALAPEñO SALSITA
I've been a big fan of the plump and succulent wonders of oysters for a long time-since even before I started frequenting one of my favorite raw bars: the one in the Blue Ribbon, in Tribeca. Something about the charm of this particular example of our sea's bounty has always intrigued me. These days I prefer local (like Cape Cod) over other types of oysters, but, still, I'm open! The accompanying salsita-which is tasty all by itself or even spread on a small salad of your favorite greens-offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.
Provided by Rafael Palomino
Yield 3 servings
Number Of Ingredients 10
Steps:
- Light a fire in a charcoal or gas grill. Place the corn-without anything on it-on the grill grate. Grill the ears of corn, rotating the corn as needed to keep it from getting charred too much on one side, for about 7 minutes. (Don't overcook the corn, or it will become mushy!) Remove from heat and let cool slightly. Remove the kernels from the cobs and set aside.
- Meanwhile, squirt just a bit of canola oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill. Add the tomatoes cut-side down on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn the onion slices and tomatoes with tongs and continue grilling until the bottoms of the tomatoes (the rounded parts) are nicely browned and the onion becomes softer and fragrant, about 3 more minutes.
- Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. Pour in the olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving.
- Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes. Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita. Serve hot.
CORN OYSTERS
Provided by Marian Burros
Categories dinner, side dish
Time 36m
Yield 4 servings as first course
Number Of Ingredients 8
Steps:
- Preheat oil to 375 degrees.
- Slice kernels off corn and remove any lingering silk. Place kernels in medium bowl.
- Add 4 tablespoons flour, yolks, salt, pepper and maple sugar. Knead the mixture through your fingers, bruising the kernels. This will release the corn's ''milk'' and help prevent small explosions when frying. The final consistency should be that of loose oatmeal. If it is too loose, add more flour.
- Beat egg whites and carefully fold into mixture.
- Drop mixture by tablespoonfuls (slide off spoon with your finger) into the hot fat. Cook 2 minutes on each side; drain thoroughly and serve with spicy tartar sauce (see recipe).
CORN AND OYSTER CHOWDER
Provided by Florence Fabricant
Categories soups and stews
Time 35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
- Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
- Return the mixture to the saucepan and stir in the reserved oyster liquor.
- Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
- Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 328 milligrams, Sugar 6 grams, TransFat 0 grams
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
CORN OYSTERS
Make and share this Corn Oysters recipe from Food.com.
Provided by mizzlizzita
Categories Lunch/Snacks
Time 9m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Put the frozen corn in a colander. Rinse it until the ice crystals melt.
- Pour the corn into a bowl.
- Stir in the milk, flour or corn meal, salt, and pepper.
- Lay paper towels on top of a plate and set it aside.
- Set a skillet over medium-high heat on the stove.
- Heat the butter and oil in the skillet until the butter is melted.
- Put tablespoon-fulls of batter in the hot skillet.
- Cook until golden-brown. Repeat with the other side.
- Drain the oysters on the paper towels and cover with foil to keep them warm.
- Repeat with the others and serve hot.
Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7
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