½ cup extra-virgin olive oil
¼ cup white vinegar
¼ cup dry white wine
1 clove garlic, peeled and thinly sliced
¼ cup diced yellow corn
2 tbsp. fresh rosemary leaves
¼ tsp. salt
¼ tsp. freshly ground black pepper
Recipe
This marinade is sufficient for up to one dozen 8 to 10-ounce portions.
Grill.