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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Cuisine Type : Entertaining-Festive-Holiday |
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| Preparation Method : Grill |
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Precooked corn grilled with a piquant barbecue sauce (enough for a dozen cobs) is delicious.
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Ingredients
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Husked, steamed or boiled corn cobs |
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Peanut or vegetable oil |
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Ancho Chili Sauce: |
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2 tbsp (30 mL) ancho chili powder or other |
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ground hot peppers |
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1-1/2 tbsp (22 mL) peanut or vegetable oil |
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3 cloves garlic, pressed or minced |
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1/2 tsp (2 mL) ground cumin |
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2 tbsp (30 mL) packed dark brown sugar |
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2 tbsp (30 mL) dark soy sauce |
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2 tbsp (30 mL) ketchup |
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1-1/2 tbsp (22 mL) cider vinegar |
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Preparation
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Ancho Chili Sauce: Mix together chili powder and 3 tbsp (45 mL) water into paste. Let stand for 10 minutes. In small saucepan, heat chili paste, oil, garlic and cumin until fragrant, 2 to 3 minutes. Stir in sugar, soy sauce, ketchup, vinegar and 1/3 cup (75 mL) water; bring to boil. Reduce heat and simmer on low until very thick, about 10 minutes. Let cool.
Makes about 1/2 cup (125 mL).
Lightly brush corn with oil; grill over medium-high heat until lightly charred and heated through. Brush all over with sauce. Grill, turning, for 1 minute.
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Nutritional information
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Per 2 tsp (10 mL) serving of sauce, enough for 1 cob of corn: about 29 cal, 0 g pro, 1 g total fat (0 g sat. fat), 4 g carb, 0 g fibre, 0 mg chol, 219 mg sodium. % RDI: 1% calcium, 3% iron, 5% vit A, 2% vit C, 1% folate.
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Source
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Homemakers Magazine: September 2006
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