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My review
Corn Salad with Creamy Italian Dressing
Chef John
"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."
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Ingredients
8 h 35 m servings 314 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- 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
Per Serving: 314 calories; 26.6 g fat; 19.4 g carbohydrates; 3 g protein; 7 mg cholesterol; 333 mg sodium. Full nutrition
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Reviews
Read all reviews 2837 Ratings
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Most helpful positive review
1/22/2015
This was great! I used super sweet frozen corn and jarred red peppers. Followed the recipe as written. Really good! I used olive oil mayo to reduce the fat. The recipe made too much dressing fo...
Most helpful critical review
7/15/2017
This recipe was a bit of a disappointment for us. It really didn't have the flavor I was expecting. It made too much dressing and if you are going to try this, you need to cut back to at least...
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1/22/2015
This was great! I used super sweet frozen corn and jarred red peppers. Followed the recipe as written. Really good! I used olive oil mayo to reduce the fat. The recipe made too much dressing fo...
9/9/2014
I had 4 ears of corn to use up and stumbled on to this recipe last month. I used bottled roasted red peppers & since I only found the recipes 4 or 5 hours before supper, the dressing did not ma...
7/30/2014
We catered a 80 person group of cowboys and cowgirls for a annual cross country trail ride. the salad was gobbled up by the hungry trail riders at days end. The comments were positive and some...
8/1/2015
Would rate it a ten if possible. We loved it so much it was made twice in one week. The best thing about this site is that serving sizes can be adjusted, and the math is automatically done; ex...
8/10/2015
Made this for a luncheon yesterday and served with shredded bbq pork sandwiches. It was a hit! I increased everything by about half except the dressing, and there was plenty of that for the inc...
4/3/2017
I took this to a bridal shower and it was a big hit. I used fresh corn and roasted the pepper myself on the stove. I don't think I added as much dressing to the salad as called for, but keeping ...
9/22/2016
Made exactly and felt the dressing had too much vinegar. After refrigerating overnight, the salad was exceptional. Will definitely make again with no changes.
7/17/2016
Very tasty salad, especially this time of year. Made it twice and will be making again.