Disclosure: I was compensated by Hampton Creek for the writing of this post. Hampton Creek also kindly sent me their Just Mayo collection to sample. All comments and opinions expressed here – as always – are completely my own.
When the folks at Hampton Creek asked if they could send me their “Just Mayo” to review, I was intrigued. As a die-hard mayo-lover, I’ve been using “that brand” forever – and didn’t think anything could be better.
But Hampton Creek “Just Mayo” is truly delicious – every bit as creamy and flavorful as my tried-and-true. And yet the integrity of the product, and mission statement of the company, really sets it apart.
Hampton Creek is a VERY cool company – whose mission is to make sustainable, healthier food accessible to everyone:
“It’s important to us that we not be labeled as an “egg substitute” company; we are first and foremost a company that works simply to make food better.”
This is a win-win if there ever was one, and you are going to want to try this mayo for yourself.
So how about a giveaway? Hampton Creek is giving away a 4-pack of their “Just Mayo” – along with some swag – to one of my lucky readers!
To enter, leave a comment here telling me your favorite way to use mayo (be sure to include your e-mail address if it’s not already linked to your comment).
The giveaway is open through Sunday, September 28th at 5 p.m. EST. The winner will be chosen at random, and announced on Monday, September 29th. Update: Cindy S. is the lucky winner – thanks for participating!
How did I use it?
I had my very first Mexican street corn – a.k.a., “elote” – about three years ago (you can read about it here).
And I’ve been making up for lost time ever since.
If I’m cuckoo for corn then it “would” make sense that I’d pretty much go off the rails for corn slathered in mayo. And then rolled in cheese/cilantro/chili powder. And doused with lime.
2 ears of corn
1/4 c. Hampton Creek Just Mayo (I used the Chipotle)
1/2 c. crumbled cojita or queso fresco
2 T. chopped cilantro
1 T. chili powder (or to taste)
salt and pepper
2 lime wedges
Grill corn till slightly charred on all sides. When cool enough to handle, brush ears generously with the Just Mayo.
Combine the cheese and cilantro on a plate. Roll the corn in this mixture till well coated. Sprinkle with chili powder, salt and pepper.
Serve immediately with lime wedges.
This delicious recipe brought to you by Sheri Silver