PREP TIME COOK TIME
5 minutes 45 minutes
SERVINGS: 4 cobs
4 ripe plum tomatoes, halved
8 Tbsp Nuvo Garlic Olive Oil divided
1-2 Tbsp Nuvo White Lemon Balsamic Vinegar
1 garlic clove, coarsely chopped
1 large sprig fresh oregano or thyme
1/2 teaspoon honey
1/4 teaspoon coarse salt
4 ears corn, husks left on
½ cup Grilled Tomato Oil (recipe below)
Light a grill for direct medium-high heat, about 425°F. In a small bowl, toss the tomatoes with Nuvo's garlic olive oil and white lemon balsamic vinegar. Brush the grill grate and coat with garlic olive oil. Grill the tomatoes, place cut side down directly over the heat until nicely grill-marked. Flip and grill until the other side is nicely marked for about 3 minutes more. Return to the bowl. Transfer the grilled tomatoes and olive oil to a food processor and blend until smooth. Strain the sauce through a fine-mesh sieve into a small saucepan, leaving behind much of the solids. Add the garlic and oregano to the pan and bring to a boil over high heat. Reduce the heat to a simmer and cook until the liquid is reduced by half. Remove from the heat and strain the liquid into a canned jar. Add the honey and salt, stirring until dissolved. Let cool, then whisk in the olive oil and balsamic vinegar. Refrigerate for up to 4 days.
Light a grill for direct medium-high heat, about 425°F. Grill the corn in their husks directly over the heat, turning every 5 minutes, until the husks are blackened all over. It will take 15-18 minutes in total. During the last 5 to 8 minutes, put on grill mitts and peel back the outer blackened husks to expose some of the corn kernels. Continue grilling until some of the corn kernels are browned and lightly charred. Remove from the grill and let cool slightly. Remove the husks and brush generously with the tomato oil.