ROAST CORN CHILLI SAUCE

Preparation Method :

• Heat the oven to 180°C/350°F/gas mark 4 and roast the corn in their husks for 10 minutes, turning occasionally. Add the chillies and roast for another 10 minutes.
• Allow to cool then remove the husks and cut the kernels from the cobs. Cut each cob stalk into 3 pieces. Peel the chillies and remove the seeds.
• Heat the oil in a saucepan and gently fry the cob stalks, onion and garlic for 5 minutes until the onion is translucent. Add the stock, raise the heat and simmer for 10 minutes until the liquid is reduced slightly.
• Add the cream and simmer for 10 minutes, stirring continuously as the liquid reduces.
• Remove the cob pieces with a slotted spoon, scraping off as much sauce as possible. Add to the sauce two-thirds of the corn kernels, the chillies, coriander and lime juice.
• Liquidise in a blender until smooth. Stir in the remaining kernels. Season with salt to taste, reheat and serve.