Corn Salad with Creamy Italian Dressing
Recipe by John Mitzewich from allrecipes.com
Lunch 9 Hr. 35 Mins.
Ingredients
6
6 servings
- •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
- Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours to overnight.
- 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.
- Transfer corn to a large bowl; mix in red pepper until combined. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
- Stir in basil and cayenne pepper.
Nutritional Facts
Per 6 servings
- Calories: 314
- Carbohydrate: 19g
- Fat: 27g
- Fiber: 2g
- Protein: 3g
- Sugar: 4g
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