Grilled East Coast Oysters With Corn Jalapeño Salsita Recipe

Name: Grilled East Coast Oysters With Corn Jalapeño Salsita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, shucked; Canola oil for grilling; 2 plum tomatoes, sliced in half, lengthwise; 1 red onion, sliced; Freshly ground black pepper; 1 jalapeno pepper, roasted, deveined, seeded, and diced; 2 tablespoons olive oil; 2 tablespoons white balsamic vinegar; Kosher salt; 12 oysters, scrubbed

Servings: persons

4 ears of corn, shucked
Canola oil for grilling
2 plum tomatoes, sliced in half, lengthwise
1 red onion, sliced
Freshly ground black pepper
1 jalapeno pepper, roasted, deveined, seeded, and diced
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
Kosher salt
12 oysters, scrubbed

1
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.
2
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.
3
Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeno. 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.
4
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 jalapeno salsita. Serve hot.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears of corn, shucked, Canola oil for grilling, 2 plum tomatoes, sliced in half, lengthwise, 1 red onion, sliced, and more.

Yes, Grilled East Coast Oysters With Corn Jalapeño Salsita falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled East Coast Oysters With Corn Jalapeño Salsita

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