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Corn with Barbecue Sauce Recipe

Serves 4


  • 2 oz onion, chopped
  • 1 each garlic clove, minced
  • 8 oz tomatoes, skinned and 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 medium corn on the cob
  • 2 tbsp dry sherry


1. Heat oil.
2. Add the onion and garlic and fry for 2 to 3 minutes.
3. Stir in the tomato, bell pepper, chili, 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. 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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Main Ingredient:Vegetable / Corn
Preparation Method:Grill

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