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Grilled East Coast Oysters with Corn Jalapeo Salsita
- 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 jalapeo pepper, roasted, deveined, seeded, and diced
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- Kosher salt
- 12 oysters, scrubbed
Directions:View on Epicurious
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