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Corn Remoulade

  • Yield: 2 1/4 cups


  • 1 tablespoon unsalted butter
  • 1 cup corn kernels (from 1 large or 2 small ears of corn)
  • 3/4 teaspoon salt, or more to taste
  • 1/4 cup chopped yellow onions
  • 1/4 cup chopped green onions (green and white parts)
  • 1/4 cup chopped celery
  • 3 tablespoons Creole or other spicy whole-grain mustard
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon ketchup
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon cayenne, or more to taste
  • 1 large egg
  • 1 cup vegetable oil


  • Melt the butter in a large skillet over medium-high heat. Add the corn and 1/4 teaspoon at the salt. Cook, stirring, until lightly browned, about 5 minutes. (The corn will make popping sounds as it cooks). Let cool completely.
  • Combine the onions, green onions, celery, Creole and Dijon mustards, lemon juice, parsley, ketchup, horseradish, cayenne, and the remaining 1/2 teaspoon salt in a food processor or blender and purée. With the machine running, add the egg, then slowly add the oil in a thin, steady stream until the mixture thickens, like a mayonnaise. Transfer to a bowl and fold in the corn. Season to taste if necessary and serve. (The remoulade can be covered, and refrigerated for up to 8 hours.)