by Bekah Angoff
12 large oysters, shucked and in the shell (shells should be thick and about 4.5inches in length) – we used xl Pemaquids for this recipe
2T unsalted butter
2 ears fresh corn – cobs and kernels separated
½ c. minced red onions
2 cloves garlic minced
6 sprigs fresh thyme
½ c white wine
3c. heavy cream
3T finely shredded parmesan cheese
sliced cherry tomatoes
salt and pepper
Chopped mixed herbs for garnish (chives, parsley, etc)
In a heavy bottomed sauce pot, sweat the onions and garlic in the butter over medium heat, being careful not to brown anything. When the onions are translucent, add the corn kernels and 3 sprigs of thyme to warm through. Add the wine and reduce the liquid by half.
Turn down the heat to low and add in the cream and the corn cobs, stirring gently. Slowly, reduce the mixture by a half, making sure to stir occasionally so that a skin down not form on the top and the cream does not scald on the bottom.
Once the cream is reduced, take the pot off the heat and let it cool down to room temperature. Scrape the cobbs into the liquid and then discard the cobbs (the starch extracted from the cobs will help the cream thicken). Season the cream with salt and pepper (remembering they it will be on top of briny oysters) and add the remaining sprigs of thyme and the parmesan. Transfer everything to a container and refrigerate overnight.
Preheat the grill to medium high and set up foil barriers to help the oysters stay in place (see picture). Top each large shucked oyster with about a tablespoon of the corn cream and three small slices of tomato. Cook each oyster until the corn cream is bubbling and the edges start to turn golden brown.
Top with chopped herbs and serve right away!