Grilled East Coast Oysters With Corn Jalapeño Salsita Recipes

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GRILLED EAST COAST OYSTERS WITH CORN JALAPEñO SALSITA



Grilled East Coast Oysters with Corn Jalapeño Salsita image

I've been a big fan of the plump and succulent wonders of oysters for a long time-since even before I started frequenting one of my favorite raw bars: the one in the Blue Ribbon, in Tribeca. Something about the charm of this particular example of our sea's bounty has always intrigued me. These days I prefer local (like Cape Cod) over other types of oysters, but, still, I'm open! The accompanying salsita-which is tasty all by itself or even spread on a small salad of your favorite greens-offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.

Provided by Rafael Palomino

Yield 3 servings

Number Of Ingredients 10

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 jalapeño pepper, roasted, deveined, seeded, and diced
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
Kosher salt
12 oysters, scrubbed

Steps:

  • 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.
  • 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.
  • Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. 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.
  • 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 jalapeño salsita. Serve hot.

JALAPENO HONEY BUTTER GRILLED CORN



Jalapeno Honey Butter Grilled Corn image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 ears of corn, shucked and cut in half
1 stick (8 tablespoons) salted butter
2 tablespoons honey
2 whole cloves garlic, smashed
1/2 cup crispy fried jalapenos, crushed, such as French's
Chili lime seasoning, such as Tajin, for garnish

Steps:

  • Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
  • Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
  • While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
  • Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.

CORN OYSTERS



Corn Oysters image

Make and share this Corn Oysters recipe from Food.com.

Provided by mizzlizzita

Categories     Lunch/Snacks

Time 9m

Yield 3-5 serving(s)

Number Of Ingredients 8

2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour or 1/3 cup cornmeal
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

  • Put the frozen corn in a colander. Rinse it until the ice crystals melt.
  • Pour the corn into a bowl.
  • Stir in the milk, flour or corn meal, salt, and pepper.
  • Lay paper towels on top of a plate and set it aside.
  • Set a skillet over medium-high heat on the stove.
  • Heat the butter and oil in the skillet until the butter is melted.
  • Put tablespoon-fulls of batter in the hot skillet.
  • Cook until golden-brown. Repeat with the other side.
  • Drain the oysters on the paper towels and cover with foil to keep them warm.
  • Repeat with the others and serve hot.

Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7

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