serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Charred corn salsa
- 2 cobs sweet corn, husked
- 28 g butter, melted
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 2 jalapeño chillies
- 3 scallions (green onions)
- 1½ tbsp chopped fresh dill
- Juice of 1 lime, or more to taste
Oysters
- 12 fresh live oysters
- 42 g butter, melted
You’ll also need: An oyster rack (optional); an oyster knife.
Instructions
- Heat the grill to high. Brush and oil the grill grate.
- Make the salsa: Brush the corn with melted butter and season with salt and pepper. Arrange the corn, chillies and scallions on the grill grate and grill, turning as needed, until the corn and scallions are darkly browned and the chillies are charred and blistered. Transfer to a cutting board to cool.
- Cut the corn kernels off the cob and place in a medium bowl. Stem and seed the chillies, then finely dice. Thinly slice the scallions crosswise. Add both to the corn. Stir in the dill, lime juice, and more salt and pepper to taste. Set aside. (The salsa can be made several hours in advance.)
- Shuck the oysters, being careful not to spill the juices. Arrange on an oyster rack. (Alternatively, balance the oysters between the rungs of the grill grate.) Place a small spoonful of melted butter in each oyster. Grill for 5 to 8 minutes, or until the juices are bubbling.
- Top each oyster with a spoonful of corn salsa. Serve hot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
