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Monday, February 25, 2008

Campfire Cuisine

Barbecued Sweet Corn on the Cob


1/2 cup tomato puree'

2 tbs. molasses

1 tsp. kosher salt

1/4 tsp.ground white pepper

3 tbs. soy sauce

1 tsp. chopped garlic

2 tbs. balsamic vinegar

3 tbs. olive oil

1 tsp. finely chopped fresh oregano

8 ears corn, shucked


Pre heat grill to medium heat. Place everything but corn in mixing bowl. Whisk together until blended. Brush marinade over corn and place on grill. Mark all sides, turning until cooked, about 3 minutes per side. Remove from grill; brush with extra sauce. Serves 8.

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