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Corn Mayo Sauce


  • 1 can sweet Thai corn or any sweet corn, drained

  • 5 tbsp kewpie or Ottogi mayo

  • 4 tbsp sour cream

  • 1/2 tsp chicken bouillon

  • 2 tbsp rice vinegar or white vinegar

  • 1/2 tbsp palm oil, sunflower oil, grape seed, or canola oil

  • 1 tsp corn syrup

  • 4 tbsp water (or more, if needed)

  • 1/2 tsp yellow food coloring, or you can also use turmeric (see note)

  • 1 tbsp sugar

  • 1/2 tsp salt, to taste


  1. In a blender, add the drained corn, water, oil, corn syrup, bouillon, and vinegar, and blend until smooth. If you need to add more water, go ahead.

  2. Once the corn is creamed completely smooth, add it to a bowl.

  3. Combine the mayo, sour cream, sugar, salt, and food coloring to the corn cream and mix thoroughly. You want to make sure everything is completely incorporated before tasting.

  4. Taste the sauce and see if anything, if needed.

  5. Refrigerate until serving time.

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