व्यंजन विधियाँ
मधुमेह के अनुकूल व्यंजन
Grilled East Coast Oysters with Corn Jalapeño Salsita

Grilled East Coast Oysters with Corn Jalapeño Salsita

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

These grilled oysters with corn jalapeño salsita offer a sophisticated yet simple way to enjoy fresh seafood on the barbecue. This dairy-free starter celebrates the natural sweetness of summer corn and plum tomatoes, which are charred over an open flame to create a smoky, vibrant salsita. The addition of roasted jalapeño provides a gentle heat that cuts through the briny richness of the oysters, making it an ideal choice for an outdoor dinner party or a light weekend lunch.

Preparing the salsita ahead of time allows the flavours to meld beautifully, leaving you with more time to focus on the grill. As the oysters hit the heat, they steam in their own juices until the shells pop open, ready to be topped with the zesty vegetable relish. Serve these immediately while the shells are still warm for a high-protein, heart-healthy appetiser that brings a taste of the coast to your garden.

Ingredients for Grilled East Coast Oysters with Corn Jalapeño Salsita

4 मकई के भुट्टे, छिले हुए
Canola oil for grilling
2 plum tomatoes, sliced in half, lengthwise
1 red onion, sliced
ताज़ा पिसी हुई काली मिर्च
1 jalapeño pepper, roasted, deveined, seeded, and diced
2 बड़े चम्मच जैतून का तेल
2 tablespoons white balsamic vinegar
कोशेर नमक
12 oysters, scrubbed

How to make Grilled East Coast Oysters with Corn Jalapeño Salsita

Light a fire in a charcoal or gas grill. Place the corn—without anything on it—on the grill grate. Grill the ears of corn, rotating the corn as needed to keep it from getting charred too much on one side, for about 7 minutes. (Don't overcook the corn, or it will become mushy!) Remove from heat and let cool slightly. Remove the kernels from the cobs and set aside.

Meanwhile, squirt just a bit of canola oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill. Add the tomatoes cut-side down on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn the onion slices and tomatoes with tongs and continue grilling until the bottoms of the tomatoes (the rounded parts) are nicely browned and the onion becomes softer and fragrant, about 3 more minutes.

Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. Pour in the olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving.

Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes. Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita. Serve hot.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.