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Southwestern Sweet Corn Dressing

  • Yield: 2 cups


  • 2 ears fresh corn kernels
  • 1 tablespoon minced shallots
  • 2 teaspoons chopped garlic
  • 3 eggs*
  • 2 teaspoons honey
  • 1 teaspoon white vinegar
  • 1 teaspoon Southwest Seasoning
  • Salt and black pepper
  • 1 cup olive oil


  • Place the corn on an open flame. Char the corn for 1 minute on each side. Remove from the heat and scrape the kernels off the cob. In a food processor, puree the corn, shallots, garlic, eggs, honey, vinegar, and Southwest seasoning. Puree until smooth. Season with salt and pepper. In a steady stream, add oil slowly until fully emulsified. Chill for 1 hour before serving. Whisk before serving.
  • The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.