Grilled Corn Mayonnaise
Jazz up any sandwich or salad with this mayo full of spicy, smoky flavour.
Servings: 2 cups
Calories: 74kcal
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