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Corn with Barbecue Sauce

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Yield

4 servings

Prep

30 min

Cook

65 min

Ready

195 min

Ingredients

Amount Measure Ingredient Features
2 ounces onions
chopped
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1 each garlic cloves
minced
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8 ounces tomatoes
skinned & chopped
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4 ounces green bell peppers
diced
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1 ounce green chili peppers
diced
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½ ounce ginger
grated
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1 ounce vegetable oil Camera
1 tablespoon tomato paste Camera
2 teaspoons malt vinegar Camera
1 teaspoon worcestershire sauce Camera
¼ pint vegetable stock * Camera
1 teaspoon sugar
muscovado
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¼ teaspoon salt Camera
4 medium corn cobs *
2 tablespoons sherry
dry
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 88 71% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 229mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 30%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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