Corn-Based BBQ Sauce
Maize Glaze, it’s a funny name but it also gives away what’s inside the sauce: Corn. You can’t see it at first, you’ll just have to taste it! The combination of mayo, chiles, hot sauce and spices reminds you right away of elotes, the Mexican street corn. Now you can put it on everything, and you should.
The traditional Alabama White Sauce inspired the base of this creation. The primary components are vinegar and mayo, creating a tangy, fatty sauce that reminds you of a kicked up salad dressing. There are plenty of spices and a little sugar too, keeping it exciting.
Note: I would absolutely use this with a salad.
The different between the traditional Alabama sauce and mine are the combinations of spices and addition of corn. The corn adds an earthy sweetness to the sauce which also helps reduce the need for additional sugar that you’d commonly see. Not that we’re trying to be too healthy, I mean, this is a mayo-based sauce.Add block
Where’s the corn?
Pureed corn is thick, smooth, and sweet. We call it “corn butter” in our house, as we slather it onto fresh corn bread, pancakes, toast, or anything else that could use a little love.
I’ve discovered that corn butter is a great thickener too, particularly for this recipe. It doesn’t take much time to make, and you end up with extra if you’re making it for the Maize Glaze sauce.
What do I use the Maize Glaze sauce on?
Let me start by saying that I love mayo, but I do not cook with it often at all. I buy maybe 2 high-quality jars a year, and I make it fresh even less often. We’ve got egg allergies in the house so my kids can’t eat it, and if you want me to keep my dad-bod figure then you understand it’s all about moderation. However, there is a time and place for mayo in our house. This BBQ sauce is the place.
I’d look at this sauce as a way to do two things:
1. Add acid to the dish, which enhances the flavors (similar to salt).
2. Add fat to the dish, which also enhances flavors and mouthfeel.
Fish tacos are a great pairing, which typically have some creamy sauce on them. Smoked chicken is the most natural choice and also traditional for the Alabama white sauce. I even enjoyed it poured on some chipotle-flavored ribeye and sweet potatoes. Be creative, so far there hasn’t been a wrong answer.
The recipe below provides a serving of roughly 2 Cups of the sauce, which can go pretty fast if you have a family or large BBQ. I’d recommend doubling it, as it will last in the fridge for quite a while and you’ll find plenty of other uses for it. Try it with eggs and potatoes, salads, or even burgers.Print
- 2 ears sweet corn
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tbsp corn puree
- 1 tbsp Mexican hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- ½ lime juice (half of lime)
- pinch of sugar (optional)
- salt and pepper to taste
- Take 2 ears of corn and clean them. Cut all of the kernels and place them into a blender.
- Blend the kernels for at least 2 minutes, until completely smooth. Add a tiny splash of water if you need to get them blending.
- Strain the corn puree into a small sauce pan. Put the pan on the stove at medium heat, stirring constantly with a spoon for about 5 minutes. It will thicken suddenly to the consistency of ketchup. Remove the pan from the heat and allow it to cool to room temp.
- Mix all ingredients, adding in the corn puree once it’s cool. Taste and adjust. The optional sugar is there in case the corn isn’t as sweet.
- Prep Time: 10
- Cook Time: 10
Keywords: BBQ Sauce