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