Fresh Corn Mayo

(from castro15’s recipe box)

Categories: Dressings/Sauce


  • 1 large egg yolk
  • 1 1/2 tsp fresh lemon juice
  • 1 1/2 tsp Worcestershire
  • 1 1/2 tsp hot sauce
  • 1/2 tsp minced garlic
  • 1 cup vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp. chopped fresh parsley
  • 1 1/2 cups fresh corn kernels, cooked


  1. In a small bowl, combine the egg yolk, lemon juice, Worcestershire, hot sauce and garlic and whisk vigorously to mix. Drizzling it in very, very slowly, add the oil while you whisk vigorously. Continue to add in the oil in a very thin, steady stream, whisking continuously, until the mixture thickens and coalesces into an emulsion.

  2. Once you’ve got an emulsion and all of the oil has been added, stir in the remaining ingredients. Refrigerate in an airtight container until needed and up to 3 days.

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