Lemon, Pine Nut & Chile Corn Elote
Makes 4-6 Side Servings
An excellent side for summer barbecues, this salad blends grilled sweet corn with a lemon mayonnaise, pine nuts, parsley and a touch of chile powder.
The recipe makes extra lemon mayonnaise, which is delicious with fish.
- Lemon Mayonnaise:
- 1.5 tsp Kozlik’s Double C Mustard (could substitute another bold fine-ground Dijon)
- 1 Tbsp Sherry Vinegar (we used Gran Reserva)
- Juice of 1 Lemon
- Zest of 1 Lemon
- 1 tbsp Water
- 1 Egg Yolk
- ½ tsp Salt
- 1.5 cups Canola Oil