Corn Salad with Creamy Italian Dressing

This Italian corn salad is Chef John's recipe for a colorful vegetable salad flavored with basil and pepper and drenched in creamy, garlicky dressing.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 314 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.

Step 4

Stir in basil and pinch of cayenne pepper.