This recipe is featured on Steven Raichlen’s Planet Barbecue TV show.
Let’s dive deep into the heart of Steven’s home state of Massachusetts, a state renowned for its low-lying landscape. Here, the highest geographical points are, intriguingly, oyster shell mounds – remnants of the indigenous populations who once thrived along these coasts. These mounds are not just a historical marker, but an enduring testament to the significant role of oysters in Gulf Coast cuisine. Our grilling adventure wouldn’t be complete without featuring these briny delights. We bring you a unique twist: grilled oysters garnished with smoked corn salsa, a perfect marriage of smoky, sweet, and briny flavors. It’s a dish that brings the true essence of summer grill season to your plate.
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.
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.)
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 spoonful of melted butter in each oyster. Grill for 5 to 8 minutes, or until the juices are bubbling.