Charred Corn on the Cob with Grilled Tomato Oil

For the corn

For the tomato oil

For the corn

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, 15 to 18 minutes 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.

For the tomato oil

Light a grill for direct medium-high heat, about 425°F. In a small bowl, toss the tomatoes with 1 tablespoon of the California Olive Ranch extra virgin olive oil. Brush the grill grate and coat with California Olive Ranch extra virgin olive oil. Grill the tomatoes, cut side down, directly over the heat until nicely grill-marked, 3 to 4 minutes. Flip and grill until the other side is nicely marked, about 3 minutes more. Return to the bowl.
Transfer the grilled tomatoes and California Olive Ranch extra virgin olive oil to a small food processor and puree until fairly smooth. Strain the sauce through a food mill or push gently 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, about 10 minutes. Remove from the heat and strain the liquid into a small container with a tight-fitting lid, such as a canning jar. Add the honey and salt, stirring until dissolved. Let cool, then whisk in the remaining California Olive Ranch extra virgin olive oil. Refrigerate for up to 4 days. If the cold California Olive Ranch extra virgin olive oil becomes cloudy, it will clear when returned to room temperature.