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.

Lobster salad with corn may and grilled corn in a Brioche bun.
Lobster salad in a Brioche 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….
Silky, yellow corn mayonnaise in a tub.

Grilled Corn Mayonnaise

Jazz up any sandwich or salad with this mayo full of spicy, smoky flavour.
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Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 cups


  • 3 ears corn on the cob
  • 2 egg yolks
  • 1/4 cup lemon juice preferably fresh
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1 cup oil grapeseed, sunflower or other light tasting


  • 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.


Nutrition is per Tablespoon.


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
Grilled Corn Mayonnaise

2 Replies to “Grilled Corn Mayonnaise”

  1. Hi from an old Winchester girl.
    I wonder if you have ever tried the best peach pie recipe? Just before the season ends.
    Peach Pie
    Unbaked pie shell
    Cover with peeled peach halves, hollows up
    Beat together: 2 eggs, dash salt, 1 tbsp. melted butter, scant 1 cup sugar. Pour over peaches.
    Bake at 375 degrees for approximately 35 minutes until almost set.

    1. Hi Anne! Don’t the best girls come from Winchester! LOL! i will definitely try the peach pie! thanks for sharing!

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