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Barbecued Sweet Corn on the Cob
By Daniel Bruce
Article courtesy of
Woodall's Cooking on the Road with Celebrity Chefs
(Makes 8 servings)
•1/2 cup tomato puree
•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 fresh corn
Preheat the grill to medium-high.
Place the tomato puree, molasses, salt, white pepper, soy sauce, garlic, balsamic vinegar, olive oil and oregano in the mixing bowl. Whisk together until well blended.
Shuck the corn and generously brush the sauce over each ear. Place the corn on the grill and mark all sides, turning until cooked, about 3 minutes per side. Remove from the grill and brush with additional barbecue sauce. Serve immediately.