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Corn Salad with Creamy Italian Dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
515 minutes
Try this vibrant Italian corn salad with basil and pepper in a creamy garlic dressing by Chef John.
Ingredients:
  • 0.5 cup mayonnaise
  • 0.25 cup red wine vinegar
  • 0.25 cup olive oil
  • 2 teaspoons water
  • 1 clove garlic, crushed
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon salt
  • 0.25 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
Instructions:
  • In a medium bowl, combine mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and cayenne pepper. Whisk until thick and creamy. Cover with plastic wrap and refrigerate for 8 hours to overnight.
  • In a large skillet over medium heat, swirl 1 tablespoon of olive oil until shimmering. Saute corn until it turns light golden brown and toasty, around 15 minutes, stirring occasionally.
  • Combine corn and red pepper in a large bowl. Coat mixture completely with dressing, then season with salt and black pepper.
  • Gently fold in fragrant basil and a dash of spicy cayenne pepper.

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