Grilled Oysters with Corn Cream
Yield: 2 Servings
Time: Approximately 20 minutes
12 large oysters, shucked and in the shell
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 onions and garlic in butter over medium heat. Once onions are translucent, add corn kernels and 3 sprigs of thyme to warm through. Add wine and reduce liquid by half.
Turn heat to low. Add cream and corn cobs, stirring gently. Reduce the mixture by a half, stirring occasionally. Remove from heat and cool to room temperature. Discard cobbs. Season cream with salt and pepper and add remaining sprigs of thyme and parmesan. Transfer everything to a container and refrigerate overnight.
Preheat grill to medium high. Top each oyster with about a tablespoon of the corn cream and three small slices of tomato. Cook until the corn cream is bubbling and the edges start to turn golden brown. Top with chopped herbs and serve right away!