Smoked Emerald Oysters with Charred Corn and Hot Honey

Smoked Emerald Oysters with Charred Corn and Hot Honey

This delicious St. Patrick’s Day meal is one of a kind!


1 dozen oysters, shucked
1 ear of corn on the cob
1 bottle of hot honey
Microgreens for garnish
Rock salt for presentation


Set your Big Green Egg for direct cooking at 350°-400°F /176°-204°C. Add Big Green Egg Cherry or Apple Chips to the coals to enhance the flavor of the oysters.

Shuck the oysters using an oyster knife. Wrap the oyster in a towel, insert the knife into the hinge, pushing and twist until the oyster pops open. Clean your blade and cut the oyster from the shell, but leave it in the shell.

Grill the corn on cooking grids or cowboy style directly on the coals. When you have a slight char on the kernels, remove them from heat to cool—once cool, cut kernels from the cob and set aside.

Add a handful of chips to the coals and replace the cooking grate. Place oysters directly on the grate, close the dome and smoke for about three to four minutes just to get that kiss of smokiness. Remove from heat and place oysters on a bed of rock salt on a serving platter; add a few kernels of grilled corn, drizzle with hot honey and garnish with microgreens.

Recipe and photo from Big Green Egg.