F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Grilled Corn with Tomato Barbecue Sauce

  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/2 cup tomato puree
  2. 3 tablespoons pure olive oil
  3. 2 tablespoons unsulphured molasses
  4. 2 tablespoons balsamic vinegar
  5. 1 tablespoon minced oregano
  6. 1 garlic clove, minced
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon freshly ground white pepper
  9. 8 large ears corn, shucked
  1. Light a grill. In a bowl, whisk together all the ingredients except the corn. Generously brush the sauce all over the ears. Grill the corn over a low fire for 8 to 10 minutes, turning and brushing with the sauce, until tender and lightly charred. Transfer the ears to a platter, brush with any remaining sauce and serve.
Make Ahead The barbecue sauce can be refrigerated for up to 2 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.