RECIPE / Corny stuff, and laid on thick
Saturday 16 October 1993
Roasted corn chilli sauce
Yield: 1 pint (600ml)
Ingredients: 2 ears sweetcorn, with husks
2 fresh green chillies
2tbs vegetable oil
1/2 onion, finely chopped
1 clove garlic, minced
1/2 pint (300ml) vegetable stock
1/2 pint (300ml) single cream
1oz (25g) trimmed and chopped fresh coriander
2tbs freshly squeezed lime juice
Preparation: Roast corn ears in husks at 200C/400F/gas 6 for 10 minutes, turning occasionally. Add chillies and roast for another 10-15 minutes. Deseed chillies, discard seeds, mince flesh and reserve (wash hands afterwards). Remove and discard corn husks. Cut kernels from stalks and reserve. Cut each cob stalk into three pieces. Heat oil in saucepan and gently fry stalks, onion and garlic for 3-4 minutes, until onion is transluscent. Add stock, bring to boil and simmer for 10 minutes, until liquid is slightly reduced. Remove cob stalks with slotted spoon. Add cream; simmer for 10 minutes, stirring continuously as the liquid reduces. Transfer to food processor. Add chillies, coriander, lime juice and two-thirds of corn kernels. Puree until smooth. Return to pan and stir in remaining kernels. Season, lightly at first, simmer to reduce slightly, adjust seasoning. Sauce should be quite thick.
Next week, the last of our corn recipes. Contributions are sought for our new category: wet weather food. Those whose recipes we print will receive a bottle of Rockford Basket Press Shiraz 1990 from Barossa Valley, South Australia, supplied by Reid Wines of Hallatrow, near Bristol.
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