As a corn fanatic, I’ll try as many ways I can to enjoy them. This steamed sweet corn with paprika mayo sauce is one of my favorite. I’ve made this many times. Even my sis agrees with me and went on and make some for herself. If you’re looking for a new way to snack on corns, try this simple and easy recipe. 😉
Steamed sweet corn with paprika mayo. 😍
Let’s go steaming!
First, remove the husks and threads and then wash the sweet corns. Then, steam the sweet corn on the cobs over a pot of boiling water for about 20 minutes. Cover the steamer with lid during steaming.
While the corns are steaming, prepare the sauce. In a bowl, add Kewpie mayonnaise, smoked paprika powder and chili powder (or gochugaru – Korean chili flakes). Mix well. You can adjust the spiciness depending on your tolerance. If you’re making for kids, omit the chili powder.
I’m using smoked bitter-sweet paprika powder from La Chinata in this recipe. Got it from Isetan.
Once the corns are ready, spoon the paprika mayo sauce on them. It can be served warm or at room temperature. I like mine warm. Feel free to double the recipe if you’re making four corns and so on.
Yummeh… but it’s definitely sinful.
To make it healthier, use light Kewpie mayo instead. I’ve not tried it though and not sure if the taste will match compare to using regular Kewpie mayo. Anyway, I believe this is once in a blue moon snack, so just indulge on them. 😉 This paprika mayo sauce is also good with salad and chicken.
Steamed Sweet Corn With Paprika Mayo
Adapted from Josie Girl Blog
2 ears sweet corn, shucked and washed
1/4 cup Kewpie mayonnaise
1 teaspoon smoked paprika powder
1/2 teaspoon chili powder or gochugaru (optional)
1. Steam sweet corns for 20 minutes over boiling water.
2. Meanwhile, mix together Kewpie mayonnaise, smoked paprika powder and chili powder (or gochugaru) in a small bowl. Reduce or increase the chili powder portion to your liking.
3. Once sweet corns are cooked, coat it generously with paprika-mayo sauce. Best eaten warm or at room temperature.