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.
INGREDIENTS
- 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
- 4 ears of Sweet Corn
- ½ cup Mediterranean Pine Nuts
- 2 tsp Aji Amarillo Chile Powder
- ¼ cup chopped Flat Leaf Parsley
- 1 squeeze Lemon Juice
DIRECTIONS
1
Make the lemon mayonnaise: Pour all the mayonnaise ingredients, except the oil, into the blender. Blend until combined, then continue to blend while slowly pouring in the oil in a steady stream. When a smooth dressing forms, pour it into a bowl for later use.
2
Grill the corn on the cob until it is lightly charred.
3
Cut the kernels off of the cob and mix them with 1/3 cup of the lemon mayonnaise, aji amarillo powder, pine nuts, parsley & lemon juice.