Corn with Barbecue Sauce
Yield
4 servingsPrep
30 minCook
65 minReady
195 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 8 | ounces |
tomatoes
skinned & chopped |
|
| 4 | ounces |
green bell peppers
diced |
|
| 1 | ounce |
green chili peppers
diced |
|
| ½ | ounce |
ginger
grated |
|
| 1 | ounce |
vegetable oil
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
malt vinegar
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | pint |
vegetable stock
|
*
|
| 1 | teaspoon |
sugar
muscovado |
|
| ¼ | teaspoon |
salt
|
|
| 4 | medium |
corn cobs
|
* |
| 2 | tablespoons |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 231.2 | ml/g |
tomatoes
skinned & chopped |
|
| 115.6 | ml/g |
green bell peppers
diced |
|
| 28.9 | ml/g |
green chili peppers
diced |
|
| 14.5 | ml/g |
ginger
grated |
|
| 28.9 | ml/g |
vegetable oil
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
malt vinegar
|
|
| 5 | ml |
worcestershire sauce
|
|
| 118 | ml |
vegetable stock
|
*
|
| 5 | ml |
sugar
muscovado |
|
| 1.3 | ml |
salt
|
|
| 4 | medium |
corn cobs
|
* |
| 3E+1 | ml |
sherry
dry |
|
Directions
Heat oil.
Add the onion and garlic and fry for 2 to 3 minutes.
Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt.
Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.
Cool slightly and then purée by forcing through a sieve.
Slice stalks from the corn cobs.
Remove the leaves and the silk threads.
Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain.
Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.
Pour over cobs and serve.
