Ingredients

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 

Directions

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.