Corn with Barbecue Sauce

Ingredients

 * 2 	oz 	Onion, chopped
 * 1 	each 	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 	tbsp 	tomato paste
 * 2 	tsp 	malt vinegar
 * 1 	tsp 	worcestershire sauce
 * 1/4 	pint 	vegetable stock
 * 1 	tsp 	muscovado sugar
 * 1/4 	tsp 	salt
 * 4 	med 	corn on the cob
 * 2 	tbsp 	Dry sherry

Directions
1. Heat oil.

2. Add the Onion & garlic & fry for 2 to 3 minutes.

3. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, worcestershire sauce, stock, Sugar & salt.

4. Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.

5. Cool slightly & then puree by forcing through a sieve.

6. Slice stalks from the corn cobs.

7. Remove the leaves & the silk threads.

8. 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.

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

10. Pour over cobs & serve.