2 c. frozen corn kernels
1/4 c. milk
1/3 c. flour
1 egg
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil

1. Rinse the frozen corn with water, just until the ice crystals disappear. Tip! Use a colander when you thaw the corn.

2. Place the corn in the bowl. Add the milk, flour, egg, salt and pepper. Stir to mix.

3. Lay paper towels on top of a plate, then set it aside.

4. Place the skillet over medium heat. Add butter and oil. When the butter melts completely, carefully put 6 rounded spoonfuls of the corn mixture into the skillet.

5. Let the corn oysters cook for 2 or 3 minutes, or until the bottoms are golden brown. Then turn them gently. Cook for 2 or 3 minutes more, or until both sides are golden brown.

6. Remove the corn oysters from the skillet. Put them on the paper towel covered platter to drain. Cover the platter with foil and keep it warm in a 200 degree oven.

7. Make corn oysters, repeating steps 4, 5 and 6 until all of the corn mixture is gone. You should have about 16 corn oysters.

8. Remove the foil and paper towels from platter and serve corn oysters hot.