When I can get my hands on some corn on the cob I love to combine it with my delicious egg dip. What an amazing Combination!
This creamy thick dip goes well with veggies, grilled veggies, meat or steak. I’m sure it will be a theme for conversation at a BBQ get together.
The tricky step in this recipe is when you are whisking the egg mixture over hot simmering water. But it’s really simple. While a saucepan with little water is coming to a boil and begins to simmer, put all the ingredients in a heatproof bowl. Turn down the heat as low as it can go and when the simmering lowers sit the bowl with the egg mixture on the saucepan and begin to whisk without stopping for about 4 minutes. You will start to notice the egg mixture getting texture, and this is when you can take it off the heat.
I hope you enjoy it as much as we do!
Egg Dip with Corn on the cob
- Corn on the cob
- 8 cups water
- Salt, to taste
- 1 bay leaf
- drizzle olive oil
- 4 hard-boiled eggs
- 1 egg yolk
- 10 ml white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¾ cup olive oil
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- Salt and pepper, to taste
- Step 1 In a saucepan, boil water and add salt, olive oil, bay leaf and the corn. Let it boil for 10 – 15 minutes. Remove the corn from the hot water and set aside.
- Step 2 After boiling the eggs for 8 minutes, peel them and slice in half. Remove the yolks to a medium bowl and break them up with a fork. Finely chop the cooked egg whites and add them to the medium bowl and set aside.
- Step 3 Get a small saucepan. Fill the pan half way with water and bring it to a simmer. Turn down the heat as low as it can go but still have the water simmering.
- Step 4 In a small heatproof mixing bowl, that will sit over the small saucepan. Add the raw egg yolk, vinegar, lemon and mustard. Then place it over the pan of just simmering water. It’s important that the saucepan is on a low heat or the eggs will scramble. We don’t want that.
- Step 5 Using a whisk beat the egg mixture until it becomes smooth, for about 4 minutes.
- Step 6 Take it off the low heat and place it over a kitchen towel and slowly add the oil while whisking until it all beings to incorporate into a creamy thick dip and set aside.
- Step 7 Finely chop the parsley and chives.
- Step 8 Add the creamy egg mixture and the herbs to the chopped egg whites and broken yolks. Stir all the ingredients together.
- Step 9 Top the egg sauce over the corn and enjoy!
DID YOU MAKE THIS RECIPE?
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