RECIPE / Corny stuff, and laid on thick

THE SECOND in our series of recipes for cooking with corn comes from Christine McFadden of Bath, a home economist who developed this recipe for roasted corn chilli sauce for her upcoming book New Vegetarian Food. She writes: 'The idea of using the cob stalks to intensify the flavour of the sauce came from a clipping from the Los Angeles Times, sent to me by my sister-in- law.' Ms McFadden will receive a bottle of Maker's Mark made at Starhill Farm, Loretto, Kentucky, by Bill Samuels.

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.