Name: Grilled Corn with Tomato Barbecue Sauce
Ingredients: 0.5 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; 0.25 teaspoon freshly ground white pepper; 8 large ears corn (shucked)

Yield:

Ingredients

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)

Directions

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.