Grilled East Coast Oysters with Corn Jalapeño Salsita

Name: Grilled East Coast Oysters with Corn Jalapeño Salsita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Freshly ground black pepper; 3 servings Canola oil for grilling; 4 ears of corn, shucked; 1 jalapeño pepper, roasted, deveined, seeded, and diced; 3 servings Kosher salt; 2 Tbsps olive oil; 12 oysters, scrubbed; 2 plum tomatoes, sliced in half, lengthwise; 1 red onion, sliced; 2 Tbsps white balsamic vinegar

Grilled East Coast Oysters with Corn Jalapeño Salsitan is a gluten free, dairy free, and pescatarian recipe with 3 servings. One serving contains 345 calories, 5g of protein, and 25g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up jalapeño pepper, plum tomatoes, onion, and a few other things to make it today.

Instructions

Light a fire in a charcoal or gas grill.

Equipment you will use

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!)

Ingredients you will need

Corn On The Cob

Corn

Equipment you will use

Grill

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.

Ingredients you will need

Canola Oil

Tomato

Onion

Sprinkle pepper on top.

Ingredients you will need

Pepper

Place the onion slices on the grill.

Ingredients you will need

Onion

Equipment you will use

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.

Ingredients you will need

Tomato

Onion

Equipment you will use

Grill

Tongs

Dice the onion and tomatoes and place in a bowl.

Ingredients you will need

Tomato

Onion

Equipment you will use

Bowl

Add the corn kernels and the jalapeño.

Ingredients you will need

Corn Kernels

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.

Ingredients you will need

Olive Oil

Salsa

Vinegar

Salt

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.

Ingredients you will need

Oysters

Salsa

Corn

Equipment you will use

Grill

Serve hot.

From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.

Equipment you will use

Grill