Grilled Oysters with Corn Relish and Seasoned Bread Crumbs
4 ears of corn, kernels removed from cob
1 small red onion, diced
1 fresh paprika pepper or red jalapeño pepper, cored, seeded and finely chopped
2 Tbs. white miso
¼ cup sake, preferably, Kikisui, Asahiyama or Hakkaisan
2 Tbs. butter
2 medium lemons, juiced
1/3 cup chopped fresh Thai basil
For the Seasoned Breadcrumbs
4 cups panko breadcrumbs
2 Tbs. olive oil
2 tsp. sesame oil
Dried shiso, crumbled
Lemon zest (from lemons above)
Salt and fresh ground black pepper
Pinch of sugar
24 shucked fresh oysters
Make the relish: In a medium bowl, combine the corn, onion, and pepper and toss to mix. In a small saucepan, combine the sake, miso, and butter and cook over medium heat until butter is melted and mixture is blended. Set aside to cool. Stir in the lemon juice once the mixture is cooled, and the basil.
Make the breadcrumbs: Preheat the oven to 350F. In a medium bowl, combine the panko, olive oil, sesame oil, shiso, lemon zest, and a pinch of salt, pepper and sugar. Spread the mixture on a baking sheet and toast in the oven, tossing every 7 minutes until golden brown. Remove from the oven.
To grill the oysters: Prepare a medium-hot grill. Place the oysters on the grill and spoon the relish into the oysters and cook just until edges curl. Using tongs, carefully remove the oysters from the grill to a serving platter, top with the breadcrumbs, and serve.