The breaded oysters will be crispier if they're frozen briefly before frying.
- 1⁄4 cup mayonnaise
- 1 Tbsp. lemon juice
- 1 1⁄2 tsp. ketchup
- 3⁄4 tsp. cider vinegar
- 3-4 drops Tabasco
- 1 small clove garlic, peeled and minced
- 8 ears white corn, shucked
- 1⁄2 cup diced cantaloupe
- 1⁄4 cup melted butter
- 1 cup flour
- 2 cups shucked extra-select oysters (reserve liquor)
- 1 cup cracker crumbs
- 1 Tbsp. Old Bay Seasoning
- 2 large ripe tomatoes, thickly sliced
- Vegetable oil
Combine mayonnaise, lemon juice, ketchup, vinegar, Tabasco, and garlic in a bowl. Cover sauce with plastic wrap and refrigerate.
Cook corn on a preheated grill or in a dry cast-iron skillet over high heat, turning until browned on all sides, about 10 minutes. Cut kernels from cobs (discard cobs), transfer to a bowl, and toss with cantaloupe and butter.
Put flour in one bowl and oyster liquor in another. Combine cracker crumbs and Old Bay in a third bowl. Dredge each oyster first in flour, then in liquor, and finally in crumbs, arranging them on a baking sheet so they are not touching. Dredge each tomato slice in flour and arrange on a baking sheet.
Pour enough oil into a large heavy skillet to come 1" up the side of the skillet. Heat over high heat until hot but not smoking and fry oysters in batches until browned and crisp. Drain on paper towels. Meanwhile, pour a thin layer of oil into another large skillet and heat over high heat. Fry tomatoes until browned and crisp, about 2 minutes per side.
Divide corn among four plates, then stack alternating layers of tomatoes and oysters on each plate, spooning the reserved sauce on top of oysters as you go.