Barbecued Sweet Corn on the Cob

Complement your picnic spread with a gourmet version of a summertime staple.

By Patty Curtis from Reader's Digest | August 2006

Ingredients

  • 1/2 cup tomato purée
  • 2 tablespoons molasses
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons soy sauce
  • 1 teaspoon chopped garlic
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped fresh oregano
  • 8 ears corn, shucked

    How to make it 


  • 1

    Preheat grill to medium high. Place everything but corn in mixing bowl. Whisk together until blended.

  • 2

    Brush marinade over corn and place on grill. Mark all sides, turning until cooked, about 3 minutes per side.

  • 3

    Remove from grill; brush with extra sauce. Serves 8.

From Cooking on the Road, edited by Anne de Ravel (Woodall’s)

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