Grilled Corn with Tomato Barbecue Sauce

  • Servings: 8

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  • 1/2 cup tomato puree
  • 3 tablespoons pure olive oil
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced oregano
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 8 large ears corn, shucked

How to make this recipe

  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.

Contributed By Published July 2000

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