Barbecued Sweet Corn on the Cob

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup tomato purée
  • 2 tablespoons molasses
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons soy sauce

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon chopped garlic
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped fresh oregano
  • 8 ears corn, shucked

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat grill to medium high. Place everything but corn in mixing bowl. Whisk together until blended. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Brush marinade over corn and place on grill. Mark all sides, turning until cooked, about 3 minutes per side. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Remove from grill; brush with extra sauce. Serves 8.[/step-item]

[/step-list-wrapper]

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

Originally Published in Reader's Digest

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