Vegetable Salad Recipe ~ Corn Salad with Creamy Italian Dressing

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.

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

Cooking 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.

Nutrition Facts

• calories314.1
• carbohydrateContent19.4 g
• cholesterolContent7 mg
• fatContent26.6 g
• fiberContent2.1 g
• proteinContent3 g
• saturatedFatContent3.9 g
• sodiumContent333.1 mg
• sugarContent4.1 g