Lessons from Lagasse: Fresh Corn Mayo


Cover-Essential-Emeril-blogRecipes by Emeril Lagasse. Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.

Fresh Corn Mayo

Can you make this with store-bought mayonnaise? Yes, but the flavor won’t begin to approach that of from-scratch mayonnaise. It’s worth learning how to make mayonnaise, even if you only serve it occasionally. Buy the freshest eggs possible, and if you’re worried about salmonella, use pasteurized eggs.

corn-mayoYIELD 2 cups
PREP TIME 10 minutes

1 large egg yolk
1½ teaspoons fresh lemon juice
1½ teaspoons Worcestershire sauce
1½ teaspoons hot sauce
½ teaspoon minced garlic
1 cup vegetable oil
½ teaspoon salt
¼ teaspoon ground cayenne
2 tablespoons chopped flat-leaf parsley
1½ cups fresh corn kernels, cooked

1. In a small bowl, combine the egg yolk, lemon juice, Worcestershire, hot sauce and garlic. Whisk vigorously to mix. Drizzling it in very, very slowly, add the oil while you whisk vigorously. Continue to add the oil in a very thin, steady stream, whisking continuously, until the mixture thickens and coalesces into an emulsion. If you have an emulsion but still have oil left, continue to add and whisk; the emulsion will get thicker and stiffer as you do.

2. Stir in the remaining ingredients. Refrigerate in an airtight container until needed and up to 3 days. Serve alongside the Crab and Corn Fritters.

Be sure to try this zesty dip with Emeril’s Corn and Crab Fritters!

Get the rest of the recipes in the 2016 Cajun & Creole issue, available on newsstands and in the app store.

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