Corn With Barbecue Sauce

* Exported from MasterCook II *

CORN WITH BARBECUE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Onion -- chopped
1 each Garlic clove -- minced
8 ounces Tomatoes -- skinned & chopped
4 ounces Green bell pepper -- diced
1 ounce Green chilies -- diced
1/2 ounce Ginger -- grated
1 ounce Vegetable oil
1 tablespoon Tomato paste
2 teaspoons Malt vinegar
1 teaspoon Worcestershire sauce
1/4 pint Vegetable stock
1 teaspoon Muscovado sugar
1/4 teaspoon Salt
4 medium Corn on the cob
2 tablespoons Dry sherry

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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