Ingredients
- 2 ears sweet corn, husked
- 2 jalapeño chiles
- 3 scallions
- 2 tablespoons butter, melted
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 2 tablespoons chopped fresh dill
- Juice of 1 lime, or more to taste
Oyster Ingredients
- 1 dozen fresh live oysters
- 3 tablespoons butter, melted
Instructions
Serves: 2 to 4 as an appetizer
Method: Direct grilling
You’ll also need: An oyster rack (optional); an oyster knife
- Set the EGG for direct cooking to 500°- 600°F/260°- 315°C.
- Brush and oil the grill grate.
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Make the salsa:
- Brush the corn with melted butter and season with salt and pepper.
- Arrange the corn, chiles, and scallions on the grate and grill, turning as needed, until the corn and scallions are darkly browned and the chiles 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 chiles, then finely dice. Thinly slice the scallions crosswise. Add the chiles and scallions to the corn.
- Stir in the dill, lime juice, and salt and pepper to taste. Set aside. (The salsa can be made several hours in advance.)
