Newsletter Up In Smoke

Get Raichlen's Burgers! plus weekly recipes and tips straight from Steven Raichlen!


Episode 110 - Gulf Coast Grill

Grilled Oysters With Charred Corn Salsa

Other Recipes from Planet Barbecue Episode 110 – Gulf Coast Grill

Some of the highest geographical points in my low-lying home state, Florida, are oyster shell mounds left by the indigenous peoples who once lived on our coasts. A gentle reminder of the importance of the oyster in Gulf Coast cooking—and on the Planet Barbecue grill. In this version, grilled oysters come topped with a charred corn salsa. Think briny, smoky, and sweet—and don’t think of summer grill season without them.

Serves: 2 to 4 as an appetizer
Method: Direct grilling


Grilled Oysters With Charred Corn Salsa


For the Charred Corn Salsa:

  • 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

For the oysters:

  • 1 dozen fresh live oysters
  • 3 tablespoons butter, melted

Recipe Steps

1: Heat the grill to high. Brush and oil the grill grate.

2: Make the salsa: Brush the corn with melted butter and season with salt and pepper. Arrange the corn, chiles, and scallions on the grill 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.

3: 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.)

4: 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.

5: Top each oyster with a spoonful of Charred Corn Salsa. Serve hot.

Recipe Tips

Our thanks to the sponsors of Planet Barbecue Season 1:

Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein