An hour or two before you plan to fry the Oysters, pickle the corn and shallots. To a bowl or jar with a lid, add sliced shallots, thawed corn and salt and pour vinegar and hot water over. Allow to cool at room temperature at least one hour. Cover and store in the fridge for up to one week.

Preheat oven to broil. Add tomatoes in a single layer onto a parchment-lined baking sheet. Broil for 8-10 minutes, or until tomatoes begin to blister. Add blistered tomatoes, chives, room temperature butter and salt to a blender/food processor. Blend/process until well combined. Store in a container for up to two weeks.

Combine yellow cornmeal, flour, cajun seasoning and salt in a medium and add buttermilk to a second medium sized bowl.

Add oil to deep fryer and preheat to 375F. Alternatively, add oil to dutch oven or deep pot and preheat to 375 (use a candy thermometer to measure the temperature).

While oil is preheating, add oysters to bowl with buttermilk. One at a time, remove oysters from buttermilk, let excess drip off, and toss in cornmeal and flour mixture. Add to a wire rack or plate until all oysters have been dredged in buttermilk and cornmeal-flour mixture.

Add oysters to oil, four or so at a time, and fry until golden brown - 2-3 minutes. Allow to cool on a paper towel-lined plate.

To assemble, take a large spoonful or two of room temperature tomato butter and evenly smear it onto serving plater. Arrange oysters on smeared tomato butter, top with pickled corn and shallots and garnish with more chives.