Charred Corn Mayo (For Tomato Toast & More)

such an easy and delicious condiment to keep on hand this summer

I originally made a corn mayo BLT for Food52 last year and used it on a BLT. While this version is nearly identical, I made a few changes, most notably using fresh corn on the cob and charring it, rather than using frozen. You can absolutely still use frozen corn if that’s what you have on hand, but I think charring fresh corn on the stove (or grill) is part of the fun.

As you can see in the photo, I made this batch primarily for tomato toast. But it’s incredibly versatile: slather it on burgers, add it to BLTs (like I did before), or serve it as a flavorful side sauce for grilled meats and vegetables. It’s so simple you barely need a recipe–and honestly, it’s my new favorite condiment. At least for the summer.

Ingredients

Corn mayo

• 1 large corn on the cob, husk on

• 1 cup mayonnaise

• 1/2 teaspoon Diamond kosher salt

• freshly cracked black pepper

For the best tomato toast (imo)

• sourdough, toasted

• heirloom tomato, sliced

• fresh chives, sliced

• flakey sea salt

• freshly cracked black pepper

Directions

1. Trim the corn on the cob lightly, removing the silk and only the outermost layer of the husk. Place the corn in the microwave for 1 to 2 minutes. Leaving the husk on will help the corn steam. Let cool slightly.

2. **Alternatively, husk the corn completely. Fill a large skillet with 1 to 2 inches of water; bring to a boil. Reduce the heat, then add the corn and cover with a lid. Cook, turning occasionally to ensure even cooking, 2 to 3 minutes.

3. Once it’s cool enough to handle, remove the remaining husk. If you have a gas stove, turn on the biggest burner and place the corn over top so it’s resting on the grates. Use tongs to turn and move the corn around until it’s charred all over. Let cool slightly.

4. **Alternatively, if you don’t have a gas stove, either char it on the grill, or cut off the kernels first and char them in a large skillet over medium-high heat.

5. Hold the corn horizontally to a cutting board, then cut off the kernels (you should have about 1 cup).

6. Transfer the corn to a large bowl or tall container and add the mayonnaise, salt, and pepper. Blend with an immersion blender until mostly smooth but still slightly chunky. Alternatively, you can use a food processor or blender.

7. Serve on sourdough with sliced tomato, chives, salt, and pepper. OR, serve it on burgers, on a BLT, or use it to make a dipping sauce for grilling. It should last in the fridge for up to 3 or so days.