Login to Save Like

Ingredients

Corn-Jalapeno Relish:

• 1 tablespoon butter
• 2 1/2 cups fresh corn kernels
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped red onion
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon salt
• 2 tablespoons honey
• 2 teaspoons fresh lime juice

Buttermilk Dressing:

• 3/4 cup buttermilk

Corn-Jalapeno Relish:

• 1 tablespoon butter
• 2 1/2 cups fresh corn kernels
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped red onion
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon salt
• 2 tablespoons honey
• 2 teaspoons fresh lime juice

Buttermilk Dressing:

• 3/4 cup buttermilk
• 1/4 teaspoon minced garlic
• 3 tablespoons minced chives
• 1 jalapeno pepper, seeded and minced
• 1/2 teaspoon salt
• 1/2 cup sour cream

Oysters:

• Vegetable oil, for frying
• 1 cup yellow cornmeal
• 1/2 cup flour
• 1 tablespoon Essence, recipe follows
• 2/3 cup buttermilk
• 1 tablespoon hot sauce
• 1/4 teaspoon salt
• 24 raw oysters, drained and patted dry on paper towels
• 8 cups mixed baby greens, for serving
• 6 slices crisp-cooked bacon, crumbled, for garnishing

Description

Food Network Invites You To Try This Fried Oyster Salad With Buttermilk Dressing And Corn-Jalapeno Relish Recipe From Emeril Lagasse.

Food Network