Spread this on toast, top with slices of tomato and shed a bittersweet tear for the end of summer. Or, you know, just eat it on everything and don’t be weird about it. It’s up to you.
I love this recipe because once you get down the basic formula – condiment trinity (mayo, mustard, ketchup) + pickles + acid + spice + soft boiled eggs* – you can mix and match to your heart’s content. This version is probably 1:1 sauce to corn, so it’s more of a dip or indulgent side than a sauce of any sort. I added a variety of pickles and mustards, because a fridge full of condiments happens to be a professional hazard. I also added harissa for heat and kept the middle eastern vibe going with sumac and aleppo, but you could just as easily keep it classic with more ketchup and good old chile powder.
* The soft boiled eggs make this recipe. Don’t skip them. They add richness and texture and make this whole dish swoon-worthy.
Sweet Corn Remoulade
adapted from Smoke & Pickles by Edward Lee
2 large eggs, soft boiled (4 minutes)
1¼ cups mayonnaise
¼ cup chopped cornichons
¼ cup chopped pickled okra
⅓ cup finely chopped onion
3 teaspoons freshly chopped scallions
1 tablespoon harissa (I used the housemade version from Dickson’s. If you’re ever in Chelsea, this stuff is worth picking up)
2 teaspoons grainy mustard (I used a mixture of Tin and Mustard & Co.)
1 teaspoon ketchup
1 teaspoon ground chile powder (I used a mix of Aleppo pepper and Sumac)
¾ teaspoon Worcestershire sauce
2 cloves garlic, grated on a microplane or finely minced
juice of 1 lemon
splash of apple cider vinegar
5 ears of corn, kernels removed
Mix everything together – seriously, it’s that simple. For the eggs, just use a whisk to gently break them apart. This isn’t a smooth sauce, so embrace the texture of bits of egg white along with crunchy pickles and corn kernels. Eat with roast chicken, barbeque, bread, or a spoon.