Corn Salad with Creamy Italian Dressing recipe

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Ingredients

½ cup mayonnaise
¼ cup red wine vinegar
¼ cup olive oil
1 clove garlic, crushed
2 teaspoons water
½ teaspoon freshly ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon Italian seasoning
1 pinch cayenne pepper, or more to taste
olive oil
1 (16 ounce) package frozen sweet corn, thawed
1 cup diced roasted red peppers
salt and ground black pepper to taste
5 fresh basil leaves, thinly sliced, or more to taste
1 pinch cayenne pepper, or to taste

Nutrition Info

314.1 calories
carbohydrate: 19.4 g
cholesterol: 7 mg
fat: 26.6 g
fiber: 2.1 g
protein: 3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 333.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.

  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.

  3. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.

  4. Stir basil and a pinch cayenne pepper into corn mixture, toss.

Recipe Yield

6 servings

Recipe Note

Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature.

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