Barbecued Sweet Corn on the Cob


  • 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)

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.