Smoked Corn Mayo Recipe

The Smoked Corn Mayo from my Elbow-Lick Tomato Sandwich takes one of the summer season’s greatest joys - the tomato sandwich - and puts it on an even higher pedestal. And the best news is its uses are many. Perfect with sweet potato fries, on a burger, or thinned out a little with buttermilk and mixed with fresh corn to make a dip.

INGREDIENTS

3 ears of corn, blanched (here)
2 egg yolks
¼ cup lemon juice
1 clove of garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon salt
¼ teaspoon cayenne
1 cup grapeseed or sunflower oil”

MAKE THE MAYO

“Make the mayo: Smoke whole ears of blanched corn for about 15 minutes over apple, cherry, or peach wood. You could do this on a low grill or using a stovetop smoker. You’re looking for the corn to take on honey color in places; not all over, but in spots.

Cut it off the cob and transfer half of it to a blender. Add the yolks, lemon juice, garlic, Dijon, honey, salt, and cayenne. Blend till smooth. Slowly stream in the oil to emulsify. Transfer the mayo to a bowl and stir in the remaining corn. Refrigerate in a sealed container for up to 5 days till you’re ready to use.