Grilled Corn with Tomato Barbecue Sauce

Plus: More Grilling Recipes and Tips



  • ½ 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

  • ¼ teaspoon freshly ground white pepper

  • 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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