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Grilled Corn with Tomato Barbecue Sauce

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  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.
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