• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn with Barbecue Sauce

  • Recipe Submitted by on

Category: Snacks, Vegetarian, Appetizers

 Ingredients List

  • 2 oz Onion, chopped
  • 1 Garlic clove, minced
  • 8 oz Tomatoes, skinned & 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 & garlic & fry for 2 to 3 minutes. Stir in
the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar,
Worcestershire sauce, stock, sugar & salt. 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.

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.

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

Elizabeth Brand, "Vegetables"

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