Rating: 4.5 stars 4.3
62 Ratings
  • 5 star values: 38
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.

  • Stir basil and a pinch cayenne pepper into corn mixture; toss.

Nutrition:

The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

Nutrition Facts

314 calories; protein 3g; carbohydrates 19.4g; fat 26.6g; cholesterol 7mg; sodium 333.1mg. Full Nutrition
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