Caper-Saffron Mayonnaise - cooking recipe

Ingredients

1 Tbsp. water
1/2 tsp. packed saffron threads
3/4 c. mayonnaise
1/4 c. drained capers plus 1 tsp. caper liquid
2 Tbsp. freshly chopped herbs (i.e., thyme, parsley and oregano)
2 tsp. freshly squeezed lemon juice
1 1/2 tsp. minced garlic

Preparation

Scrape top 3/4 of the corn kernels off cob into a bowl. Spread them out onto a piece of cheesecloth that has been stretched over a frame.
Place in the sun to dry.
Turn four times a day until all moisture has been evaporated and the kernels are very hard.
Store in a bag or in a covered ceramic jar in a dry place.