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)