Ingredients Edit

Directions Edit

  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.
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