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

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I've been a big fan of the plump and succulent wonders of oysters for a long time—since even before I started frequenting one of my favorite raw bars: the one in the Blue Ribbon, in Tribeca. Something about the charm of this particular example of our sea's bounty has always intrigued me. These days I prefer local (like Cape Cod) over other types of oysters, but, still, I'm open! The accompanying salsita—which is tasty all by itself or even spread on a small salad of your favorite greens—offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.

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