Maryland Oysters with Fire Roasted Corn, Leeks, Tomatoes & Basil with Hot Honey Drizzle

Ingredients:

1 quart MD oysters

3 small leeks, cut into ¼”, trimmed, sliced into ¼” rounds

½ C. unsalted butter

3 Tbsp. red wine vinegar

1 tsp. kosher salt

½ tsp. sugar

2 C. multicolored heirloom cherry tomatoes, halved lengthwise

4 Tbsp. canola oil

1 14-16 oz. bag fire roasted corn or Mexican-style roasted corn. You may also roast corn kernels from 4 fresh ears of corn if desired

1/8 tsp. ground pepper

Hot honey for drizzle

1 C. loosely packed fresh small basil leaves

Crusty buttered bread sprinkled with freshly ground sea salt

Directions:

Cook leeks in butter in a small saucepan over low heat. Cover and stir often until leeks are tender, approximately 20 minutes. Remove from heat.

While the leeks cook, stir together tomatoes, red wine vinegar, kosher salt and sugar in a small bowl. Let marinate at room temperature for at least 10 minutes or until ready to use. This may be prepared up to 24 hours in advance.

Heat oil in a large skillet over high. Add corn and cook, stirring often, until corn is warmed through, about 3 minutes (if using frozen corn, prepare as directed on package). Remove from heat.

Add leek and tomato mixture (with the marinade juices). Season with pepper and additional salt to taste.

Add oysters and their liquor to hot pan and cook, stirring gently, until edges of oysters start to curl.

Place 1-3 oysters (depending on size) on top of a single serving plate (sterilized oyster shell or scallop shells can also be used).

Top oysters with a generous portion of the leek, tomato and corn mixture. Spoon 1-2 tablespoons of the juice on top.

Drizzle sparingly with hot honey. Top with small basil leaves. Serve with warm crusty buttered bread sprinkled with flaky sea salt.

Recipe courtesy of John Davis

Serves 4-6