Lemon Chile Pine Nut Corn Elote

Lemon, Pine Nut & Chile Corn Elote

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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, Pine Nut & Chile Corn Elote
  • 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



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.

Grill the corn on the cob until it is lightly charred.

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.

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