Corn paprika skewers with hot tomato sauce

Name: Corn paprika skewers with hot tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON + some sugar; 50 g Butter; 4 Corn cobs (approx. 250 g each); 2 Shallots; 1 red chilli pepper; 1 Garlic clove; 4 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 250 g Tomato ketchup; 1 TABLESPOON demerara sugar; 1 TEASPOON Sherry vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 small mushrooms; 1 red pepper; 7-10 Tbsp Thyme; 8 Shashlik skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON + some sugar
50 g Butter
4 Corn cobs (approx. 250 g each)
2 Shallots
1 red chilli pepper
1 Garlic clove
4 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
250 g Tomato ketchup
1 TABLESPOON demerara sugar
1 TEASPOON Sherry vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 small mushrooms
1 red pepper
7-10 Tbsp Thyme
8 Shashlik skewers

Directions

1
Bring 2 litres of water, 1 tablespoon of sugar and butter to the boil in a large pot. Cover the corn and simmer in lightly boiling water for about 30 minutes. Peel and finely dice the shallots.
2
Clean, wash and cut the chilli pepper into rings, removing the white seeds. Peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil in a saucepan. Fry the garlic, shallots, chilli pepper and tomato paste in it.
3
Add tomato ketchup, brown sugar and vinegar, cover and simmer for 5 minutes at low heat. Season to taste with salt, pepper and sugar. Clean and shine the mushrooms. Quarter the peppers, clean and wash them.
4
Cut the pod into 16 pieces. Cut the corncobs into 6 pieces. Put peppers, mushrooms and corn alternately on 8 skewers. Put them on the preheated grill and grill for about 10 minutes while turning.
5
Season 3 tablespoons of oil with salt. Spread the corn-paprika skewers with the salt-oil mixture. Serve with sauce on a plate and garnish with thyme.