Corn With Barbecue Sauce Recipe

Step 1

Heat oil. Add the onion & garlic & fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar & salt.

Step 2

Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly & then puree by forcing through a sieve.

Step 3

Slice stalks from the corn cobs. Remove the leaves & the silk threads. Place in a pan of boiling, salted water & 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.

Step 4

Meanwhile, return the sauce to the pan, bring back to a boil, add sherry & simmer for a couple of minutes. Pour over cobs & serve.

Things You'll Need

  • 2oz Onion, chopped
  • 1ea Garlic clove, minced
  • 8oz Tomatoes, skinned & chopped
  • 4oz Green bell pepper, diced
  • 1oz Green chilies, diced
  • 1/2oz Ginger, grated
  • 1oz Vegetable oil
  • 1tb Tomato paste
  • 2ts Malt vinegar
  • 1ts Worcestershire sauce
  • 1/4pt Vegetable stock
  • 1ts Muscovado sugar
  • 1/4ts Salt
  • 4md Corn on the cob
  • 2tb Dry sherry

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