Grilled Corn Mayonnaise

Yep... you read that right- Grilled Corn Mayonnaise! Brilliant!

A hint of sweetness, a hint of corn. What a way to subtly amp up a sandwich - think tomato! A salad and yes... even slather it on corn! I first made it to put in these Atlantic Lobster Roll.

There are various spices to add depth to the flavour. It is hard to place any given one but the combination is intriguing.

Chef's Tips

1. Roasted corn adds a hint of smokiness. Amount of charring will determine how smoky. If you prefer you can just use cooked corn. You can add wood chips to increase the smoke factor. I have not tried it this way.
2. Roasted corn is the way I have made it but if you are leaning toward just cooked corn I think you could use use frozen or canned corn. The preserving methods are so good that once you get all the spices in the mix I don't think the mayo will suffer one bit.
3. You could also add a dash of chipotle pepper if you are thinking of a corn salsa or other Mexican type dish.
   

What Do I Do With Grilled Corn Mayo?

1. I made it specifically to go in my Lobster salad for Lobster Rolls.
2. Slather it on a fresh tomato sandwich.
3. Use it in a cole slaw, black bean salad- any salad that you would use mayonnaise in where you want a few smoky spices and the sweetness of corn.
4. Think about a condiment for fritters - crab, corn, butternut squash....

Grilled Corn Mayonnaise

Jazz up any sandwich or salad with this mayo full of spicy, smoky flavour.

Author: Carolyn Hetke

5 from 1 vote

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Course: Condiments

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 2 cups

Ingredients

• ▢ 3 ears corn on the cob
• ▢ 2 egg yolks
• ▢ ¼ cup lemon juice preferably fresh
• ▢ 1 clove garlic
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon cayenne
• ▢ 1 cup oil grapeseed, sunflower or other light tasting

Instructions

• Heat BBQ grill.

  Husk corn, and clean silk. Drop ears in salted boiling water for 3 minutes. Transfer to an ice water bath to cool.
• Grill corn about 15 minutes over medium high heat. Turning every 3 or 4 minutes until all sides are somewhat charred. Corn should have some brown/honey spots but not all over. (Add some wet apple or cherry wood chips if you want to really smoke the corn. I have not tried this.)
• Cut kernels off the cobs. Reserve half and transfer half to a blender. Add the egg yolks, lemon jice, garlic, Dijon, honey, salt and cayenne. Blend until smooth. Slowly stream the oil in to the blender in a thin stream to emulsify. Transfer to a sealed container and refrigerate up to 5 days. Reserve remaining corn to add to the mayonnaise mix and/or your recipe as desired.

Notes

Nutrition is per Tablespoon.

Nutrition

Calories: 74kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 76mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

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