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Dessert

Corn Oysters

Corn Oysters are fried corn cakes made with grated sweet corn, cream, flour, butter, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Corn Oysters

Ingredients

Directions

Prepare

  1. In a bowl, mix the grated corn, cream, flour, butter, and beaten egg until well combined.

  2. Heat a griddle over medium heat and grease it lightly.

Cook

  1. Pour small amounts of the mixture onto the griddle to form cakes.

  2. Cook until golden brown on both sides.

Serve

  1. Serve warm, spread with butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet corn
Provides the main bulk and sweetness, and moisture that keeps the fritters tender.
Egg
Binds the mixture together so the fritters hold their shape on the griddle.
Flour
Adds starch that thickens the batter and gives the fritters body.
Cream
Adds moisture and richness, softening the batter and aiding browning.

The step that matters

Cook until golden brown on both sides. Cooking over medium heat lets the sugars and starches brown gradually, giving flavor and a crisp outside while the centre sets through. Too high a heat browns the outside before the inside cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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