Chargrilled oysters, yes, it is time to fire up the grill! Unfortunately, I’m couped up in an apartment and cannot have a grill, one day! This recipe is inspired from one of my favorite spots to hit up when back home and also from a dish we made back in my restaurant days. Corn is in abundance and why not throw some into a compound butter?
Always, when I’m back home, it is a must to stop by Drago’s for some chargrilled oysters. It never fails and also always hit’s the spot. Smokey buttery oysters with the right amount of cheese melted on top is always a win for me. For this recipe, I added corn to my compound butter. The corn adds a nice crunch and sweetness.
The only thing that took long was shucking the oysters, but after a few, I started to get a hang of it. The great thing about this recipe is that it is pretty quick to assemble. Top the oysters with the compound butter and place on a hot grill for 5-6 minutes and they’re done! The butter will start to bubble and cheese melt and brown and that is when they are done.
One thing to keep in mind is if the oysters are big, make sure to move them to the low heat areas to let them cook longer than the small ones. Oh, and do not just use this for oysters! It will make a delicious sauce with some white wine, seafood, and pasta. To spoon over some grilled chicken, the sky is the limit.
- 2 sticks unsalted butter, room temperature
- 2 teaspoons shallots, minced
- 2 teaspoons minced red chile
- 4 cloves garlic, minced
- 1 cup cup fresh corn, roughly chopped
- 1 tablespoon italian parsley, minced
- 1 1/2 tablespoon parmesan or Romano cheese, grated
- zest and juice of one lemon
- 1 1/2 teaspoon kosher salt
- 1 dozen oysters, shucked
Light a gas or charcoal grill. Make sure to get it hot! If not grill, preheat oven to 400 degrees
In a bowl, combine butter, shallot, chilé, garlic, corn, parsley, cheese, lemon, and salt. Mix really well. Taste a little bit and adjust seasoning to your liking.
Spoon a good bit of the butter on each oyster. Place on grill and cover. Cook for 6-8 minutes until the butter starts to bubble and cheese char a little bit.
Serve with a squeeze of lemon and enjoy!