Paradeissauce with Corn

For the paradeissauce with corn, heat oil and slowly brown diced onion in it. Cut the tomatoes in half and add them, squeezing them a little to extract the juice.

Add chili without seeds. Cover and bring to the boil briefly. Then simmer without lid on medium heat. In a separate pot, cook the corn on the cob for about 15 minutes.

Then scrape off the kernels with the back of a knife towards the tip of the cob. Pour the tomato sauce into a blender and turn well to remove almost all the kernels and husks.

Mix paradeissauce with salt, pepper and ketchup to taste. Season to taste. If you like, add a pinch of cinnamon or ginger. Then add the corn and the finely chopped basil leaves, bring to the boil and serve with pasta, for example.

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