Symon Says: Miracle Whip

Does anyone really know the difference between Mayonnaise and Miracle Whip? Who can actually describe the taste differences in a way other than “It’s just nasty” or “I was raised on it so I don’t eat the other stuff”?

For the longest time I thought the difference was solely the brand name – I thought one company was Miracle Whip and the other was Mayonnaise (clearly this was before I did the grocery shopping and way before I worked for a grocery company).

Turns out there are actual FDA criteria in order for a product to be called “mayonnaise” (check it out here). To sum it up, there needs to be a certain quantity of a few specific ingredients to be considered Mayonnaise. Anything else doesn’t make the cut.  So now I understand WHY there are two segments to this creamy condiment (Miracle Whip and Mayonnaise).

Next, I want to hear from an expert about how to cook with this sweet but tangy hybrid version of Mayonnaise.

It’s that unique taste that makes Miracle Whip one of Food Network’s Chef Michael Symon ALL TIME FAVORITES. In fact, he’s mentioned the tangy tastes of Miracle Whip as one of his “guilty pleasure” foods. Because of this slightly awkward obsession with Miracle Whip, he has partnered with Kraft Heinz to bring a couple of his favorite Miracle Whip recipes to the world.

The first recip is this smoky, tangy Midwestern Corn.

  • 6 ears husked and cleaned corn
  • 3 tbl miracle whip
  • 1 tsp softened butter
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • Optional ingredient: aged cheddar


  1. Whisk together all ingredients other than corn
  2. Liberally coat corn with miracle whip mixture
  3. Set grill to lowest setting and place corn on grill and cook for 10 minutes per side **if you want to make it in the oven, wrap corn in foil after you slather and bake at 325 for 12 minutes
  4. If you want to add cheddar grate over corn after it has been removed from grill or oven

Okay for the next recipe, judging solely from the title, he has combined two of my favorite quick meals into a genius combination: Grilled Cheese Burger.

  • 4 - 6oz burger patties pressed thin into squares the same size as bread
  • Sale & Pepper to taste
  • 16 slices of white bread
  • 5 tbl miracle whip
  • 3 tbl dijon mustard
  • 8 tbl relish
  • 1 small shaved red onion
  • 4 oz softened butter
  • 8 slices of American cheese


  1. Season burger liberally with salt and pepper and cook to desire temperature
  2. While burgers are cooking spread miracle whip & mustard on half of your bread, top with relish, shaved onion & cheese and form into sandwich
  3. Spread outside of bread with butter and toast over medium heat on stovetop for 2 minutes a side or on cookie sheet in 350 oven for 5 minutes or until golden brown
  4. Place burgers in between with grilled cheese “buns” and eat with a vengeance.

So next time you are wandering down the condiment aisle, take note of all the varieties of Miracle Whip and Mayonnaise and be proud you know the scientific difference between them. Then grab some Miracle Whip and cook up a delicious ‘burger’ and corn dinner!

More Miracle Whip Recipes from Kraft Heinz!


About the Author:

  • Jessie Huizenga, Marketing Specialist at SpartanNash.
  • She has a background in retail sales and marketing and has been on the consumer relationship marketing team at SpartanNash for just over 6 months. 
  • She is a busy wife and mom of two kids; a son who is 2.5 years old and a daughter who is 5 going on 13.
  • Favorite mommy inspiration: Kristina Kuzmic, star of Truth Bomb Mom.
  • Loves to travel and was able to visit over 10 different countries on 4 continents before she settled into her career and #momlife.  Also likes water/boating.
  • You’ll find her and the family camped on a beach or floating down the river on a pontoon most weekends from May to September.