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Tomato Corn Tartar Sauce

  • Yield: About 3 cups


  • 1 large egg
  • 1 3/4 cups olive oil
  • 2 Italian plum tomatoes, peeled and diced
  • 1 ear blanched corn
  • 1 green onion, finely chopped
  • 1 teaspoon Emerilís Creole Seasoning
  • 1 teaspoon salt
  • 10 turns freshly ground black pepper


  • Combine the egg with the oil in a blender or food processor and process until it has the consistency of a light mayonnaise, for about 3 minutes. Turn the mixture into a bowl. Fold in the remaining ingredients and stir until thoroughly blended. Store in the refrigerator until ready to use, up to 2 days.