Corn with Barbecue Sauce
Yield
4 servingsPrep
30 minCook
65 minReady
195 minIngredients
| 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 |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
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