Corn with Barbecue Sauce

Ingredients

 * 2 oz onion, chopped
 * 1 garlic clove, minced
 * 8 oz tomatoes, skinned and chopped
 * 4 oz green bell pepper, diced
 * 1 oz green chilies, diced
 * ½ oz ginger, grated
 * 1 oz vegetable oil
 * 1 tbsp tomato paste
 * 2 tsp malt vinegar
 * 1 tsp Worcestershire sauce
 * ¼ pint vegetable stock
 * 1 tsp muscovado sugar
 * ¼ tsp salt
 * 4 medium corn on the cob
 * 2 tbsp dry sherry

Directions

 * 1) Heat oil.
 * 2) Add the onion and garlic and fry for 2 to 3 minutes.
 * 3) Stir in the tomato, bell pepper, chile, ginger, tomato paste, malt vinegar, worcestershire sauce, stock, sugar and salt.
 * 4) Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.
 * 5) Cool slightly and then puree by forcing through a sieve.
 * 6) Slice stalks from the corn cobs.
 * 7) Remove the leaves and the silk threads.
 * 8) 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.
 * 9) Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.
 * 10) Pour over cobs and serve.