Roasted oysters with chimichurri and tomato-corn salad
½ cup(s), chopped
¼ cup(s), flat leaf, chopped
Red pepper flakes
1 cup(s), halved
Cooked frozen yellow corn
1 cup(s), or fresh
1 tbsp(s), minced
2 tsp(s), minced
12 medium, or large
¼ medium, 2 wedges
- Preheat oven to 500 °F and place a large roasting pan on bottom in oven to heat.
- Combine chimichurri ingredients in a blender or food processor. Process until smooth (chimichurri can be made up to 2 days before serving). Toss together Tomato-Corn salad ingredients in a small bowl. Drizzle with 2 TB chimichurri and toss to combine.
- When ready to eat, remove hot pan from oven and pour in 1 cup of water, add oysters large/protruding side down and cover with foil. Return to oven to roast for 10-15 minutes or until oysters open. Remove oysters with a hot mitt and break off flat half.
- Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri, and serve.