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Corn mayo
- 3 cups sweet corn kernels (roughly the kernels from 4 ears)
- 1 garlic clove, peeled
- 1/4 cup water to start, plus only enough extra water to keep the blender moving; the total extra water in my video was not measured
- 1 teaspoon freshly squeezed lemon juice (Olivia's published amount; I used 1 tablespoon in the video)
- Kosher salt, to taste
For serving, optional
- Your preferred toasted bread
- Cooked bacon
- Sliced tomato
- Lettuce
THE PLAN.
- Put the corn, garlic and 1/4 cup water in a blender. Blend until the kernels are broken down and the mixture is mostly smooth.
- If the corn will not circulate, stop, scrape down the blender and add water a tablespoon at a time until it moves. Record how much you add so you can repeat the batch.
- Set a fine-mesh strainer over a small saucepan. Pour the mixture into the strainer and press firmly with a rubber spatula to collect the liquid. Scrape the underside of the strainer into the pan and discard the coarse pulp.
- Bring the strained corn liquid to a boil over medium-high heat, then lower the heat to medium-low. Whisk frequently, scraping the bottom, until the sauce is glossy and thick enough to spread. Follow the texture rather than a fixed timer; my batch took longer than I expected.
- Remove from the heat and stir in 1 teaspoon lemon juice. Season with salt to taste. I used 1 tablespoon lemon juice in the video, which differs from Olivia's published recipe.
- Let the sauce cool until spreadable. If it remains thin, return it to a gentle simmer and whisk until thicker. If it becomes too thick, loosen it with a little water.
- For the sandwich shown, spread the cooled corn mayo onto toast and layer with cooked bacon, tomato and lettuce. Taste the sauce before assembling. My attempt tasted like liquefied corn to me, and I may have got the technique wrong.
