Grilled East Coast Oysters with Corn Jalapeño Salsita

I've been a big fan of the plump and succulent wonders of oysters for a long time—since even before I started frequenting one of my favorite raw bars: the one in the Blue Ribbon, in Tribeca. Something about the charm of this particular example of our sea's bounty has always intrigued me. These days I prefer local (like Cape Cod) over other types of oysters, but, still, I'm open! The accompanying salsita—which is tasty all by itself or even spread on a small salad of your favorite greens—offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.