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Grilled East Coast Oysters With Corn Jalapeño Salsita

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4 ears of corn, shucked

Canola oil for grilling

2 plum tomatoes, sliced in half, lengthwise

1 red onion, sliced

Freshly ground black pepper

1 jalapeño pepper, roasted, deveined, seeded, and diced

2 tablespoons olive oil

2 tablespoons white balsamic vinegar

Kosher salt

12 oysters, scrubbed

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