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Sweet Corn Dressing

  • Yield: 2 cups


  • 2 ears blanched fresh corn, kernels only (1 cup)
  • 4 teaspoons minced shallots
  • 2 teaspoons minced garlic
  • 2 large eggs
  • 2 teaspoons honey
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 6 turns freshly ground black pepper
  • 1 cup olive oil


  • Purée the corn, shallots, garlic, eggs, honey, vinegar, salt, and pepper in a food processor or blender. Slowly stream in the oil until thoroughly emulsified. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Whisk before serving.
  • Note: Blanching Corn: Plunge whole husked ears of corn into boiling water and cook until crisp-tender, for about 3 to 4 minutes. Remove the corn from the water and let it cool. Hold an ear vertically and scrape the kernels off, using a small sharp knife, slicing from the top of the ear to the bottom.