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Recipe Categories : Side Dish : Barbecued Sweet Corn on the Cob

½ cup tomatoes puree          1 tsp. Chopped garlic
2 Tbs. Molasses                    2 Tbs. Balsamic vinegar
1 tsp kosher salt                   3 Tbs. Olive oil
¼ tsp. Ground pepper
1 tsp. finely chopped fresh oregano
3 Tbs. Soy sauce
8 ears corn shucked

Preheat grill to medium high. Place everything but corn in mixing bowl. Whisk together until blended. Brush marinade over corn and place on grill. Cover all sides, turning until cooked, about 3 minutes per side. Remove from grill; brush with remaining sauce. Serves 8.
This recipe is provided by Covered Bridge Gardens.

Favorite Recipe of Chef John Doe

A Sample Restaurant
Head Chef
Andover Ohio
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