Barbecued sweetcorn with paprika mayonnaise

Make your own mayo and serve it with tender sweetcorn in this recipe from Aaron Craze, perfect for casual outdoor entertaining
By Aaron Craze
Barbecued sweetcorn with paprika mayonnaise
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus soaking
  • Effort: easy


  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 450 ml oil
  • 1 tbsp white wine vinegar
  • 1 tsp paprika
  • 6 ears sweetcorn, with husks

Tips and Suggestions

If you don't have time to make your own mayonnaise, use 500ml of a good quality shop bought variety instead.


1. Make the mayonnaise by whisking the egg yolks and mustard in a bowl until thick and emulsified.

2. Slowly pour in the oil whilst whisking continuously. Once the mayonnaise is pale and thick, stir in the vinegar and paprika, then season to taste.

3. Soak the sweetcorn, still in its husks, in water for 1-2 minutes, making sure its wet all over. Place on a barbecue, or a wire rack over an open flame and cook for 10 minutes, using tongs to help you turn it and flake the charred husks from the kernels. When the corn is tender, serve with the paprika mayonnaise.

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