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Corn Salad w/ Creamy Italian Dressing

Source of Recipe

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Corn Salad w/ Creamy Italian Dressing

Allrecipes.com – e-mail
Recipe by Chef John
Reviews rated this recipe 4.5 of 5 stars.
Plan ahead…dressing needs to chill for 8 hours or overnight.
Makes 6 servings
READY IN 8 hrs 35 mins

"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 :

Dressing:
1/2 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup olive oil
1 clove garlic, crushed
2 teaspoons water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white sugar
1/4 teaspoon salt
1/4 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

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.

1/6 of recipe equals: Calories: 314 (Calories from Fat: 240); Total Fat 26.6g (Saturated Fat 3.9g); Cholesterol 7mg; Sodium 333mg; Potassium 178mg; Total Carbohydrates 19.4g; Dietary Fiber 2.1g; Protein 3g; Sugars 4.1g