A recipe for Corn with Barbecue Sauce. Follow the simple recipe instructions for Corn with Barbecue Sauce shared by other home cooking experts.
Ingredients
2 oz Onion, chopped1 ea Garlic clove, minced
8 oz Tomatoes, skinned and chopped
4 oz Green bell pepper, diced
1 oz Green chilies, diced
1/2 oz Ginger, grated
1 oz Vegetable oil
1 tb Tomato paste
2 ts Malt vinegar
1 ts Worcestershire sauce
1/4 pt Vegetable stock
1 ts Muscovado sugar
1/4 ts Salt
4 md Corn on the cob
2 tb Dry sherry
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 puree 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. Elizabeth Brand, "Vegetables"
