Corn Remoulade
Prep time
Cook time
Total time
A masterful corn remoulade for a tasty barbecue side-dish or condiment.
Serves: 3 cups
  • 2 large eggs
  • 1¼ cups mayonnaise
  • ½ cup chopped cornichons (or pickled okra)
  • ⅓ cup finely chopped shallots (about 1 large shallot)
  • 3 teaspoons freshly chopped basil
  • 1 tablespoon horseradish
  • 2 teaspoons grainy mustard
  • 1 teaspoon ketchup
  • 1 teaspoon ground chile powder
  • ¾ teaspoon Worcestershire sauce
  • ¾ teaspoon smoked or sweet paprika
  • 2 cloves garlic, grated on a microplane or finely minced
  • juice of 1 lemon
  • 4-5 ears of corn, kernels removed
  1. First, prepare your eggs. Place them in a small pot of water and bring to a boil over medium heat. Boil the eggs for 4 minutes, then drain and immediately transfer to a bowl of ice water. Let the eggs sit in the ice water for 5 minutes or so, then peel and add to another bowl with your mixed mayonnaise, cornichons, shallots, basil, horseradish, mustard, ketchup, chile powder, Worcestershire sauce, paprika, grated garlic, and lemon juice. Use a wire whisk to cut up and mash the eggs into the remoulade. Fold in your corn, taste and adjust seasonings as needed. This will keep well in the fridge for up to 5 days. Put on sandwiches or salads, eat on tacos, rice or with grilled protein. Enjoy!
Recipe by The Crepes of Wrath at