Grilled Oysters With Sweet Corn Salsa
makes 1 dozen grilled oysters
The toasted sweet corn and crunch of red bell peppers and jalapeños bring something fresh and new to grilled (or broiled) oysters, especially in summer when tomatoes and corn are at their peak.
2 ears fresh sweet corn, shucked and kernels removed
1 tomato, peeled, seeded and diced
1/2 red bell pepper, minced
2 green onions, sliced on the bias
1/2 jalapeño, minced
2 tablespoon cider vinegar
3 tablespoons unsalted butter
2 tablespoons minced cilantro
1 dozen oysters, shucked, shell reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 20 minutes
total: 30 minutes
skillet
mixing bowl
broiler pan
serving platter
1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side.
2. In a large skillet over medium-high heat, toast the corn kernels until they are browned and slightly blistered on both sides. The corn will be cooked through and smell like popcorn. Remove to a plate and let cool.
3. If using the broiler, preheat the oven to 450F. In a mixing bowl, after the corn is cool, toss together the toasted corn kernels, tomato, red bell pepper, green onions, jalapeño and cider vinegar and let marinate for 10 minutes.
4. In a sauté pan over medium heat, melt 3 tablespoons butter. While the butter is foaming, add the marinated salsa and heat through until bubbly, 6 to 8 minutes.
5. Mix in the minced cilantro and immediately spoon over the oysters. Each oyster will take 1 to 3 teaspoons of salsa, depending on size.
6. Grill over indirect heat heat, covered for 5 to 10 minutes. If using the broiler, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve on a bed of kosher salt.
