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 6% DV; carbohydrates 19.4g 6% DV; fat 26.6g 41% DV; cholesterol 7mg 2% DV; sodium 333.1mg 13% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2015
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 for my taste so next time I won't put all of the dressing on or will make more of the corn/pepper/basil, as I don't like my veggies swimming in dressing. Thanks for posting. Read More
(17)

Most helpful critical review

Rating: 3 stars
07/20/2018
It was just ok Read More
(1)
57 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/22/2015
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 for my taste so next time I won't put all of the dressing on or will make more of the corn/pepper/basil, as I don't like my veggies swimming in dressing. Thanks for posting. Read More
(17)
Rating: 5 stars
07/30/2014
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 asked for the recipe. The dressing is really good. Roasting the vegetable in a oven at 375 for 15 min was the key to a nice flavour from the corn. I used no name frozen corn because of the quantities. I will definitely make again for a smaller group of family or friends for a Bbq and use fresh corn when it is in season. It was a hit!! Read More
(10)
Rating: 4 stars
09/09/2014
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 marinate as long as Chef John recommends. Dried basil no fresh herbs hereabouts. But it was still very yummy. It will go into my hot as heck summer sides rotation. Thanks again to Chef John. Read More
(10)
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Rating: 5 stars
08/01/2015
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; extremely helpful. First time made it exactly as printed but added one half of a diced zucchini with fresh ears of corn. Second time did not have fresh ears of corn on hand but did have about 3/4 of a bag of frozen fire- roasted corn which is ab-fab. Defrosted it in a dish on the counter while the dressing was made. And btw dressing did not need to be refrigerated for very long just until it got a little cold which suited us just fine. Decided to saute some onion in the olive oil first for another layer of flavor plus another veggie. Added the zucchini half next then the corn and jarred red roasted peppers b/c we love the roasted flavor of them and it's so easy. Didn't take long at all. Allowed it to cool in a bowl awhile then added the refrigerated dressing. We loved it and ate every bite right away! A truly delicious recipe with just a bit of a kick which can be adjusted to suit one's taste. Also had enough dressing left over to put it on top of steamed broccoli which was just as dee-lish! Will try it next on top of asparagus. Will definitely continue with this one during the summer heat. Thank you Chef John! Read More
(7)
Rating: 5 stars
09/22/2016
Made exactly and felt the dressing had too much vinegar. After refrigerating overnight the salad was exceptional. Will definitely make again with no changes. Read More
(3)
Rating: 5 stars
04/03/2017
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 the tangy flavors more on the subtle side was nice, too. I'm actually glad I have lots of leftover dressing, I could use it on a hundred other things! Read More
(3)
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Rating: 5 stars
08/10/2015
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 increased amount of other ingredients. I will definitely make this again... and again! Read More
(3)
Rating: 5 stars
07/05/2016
Excellent! I used frozen corn and the dressing is sooo good! A keeper for all seasons. Read More
(1)
Rating: 5 stars
07/17/2016
Very tasty salad especially this time of year. Made it twice and will be making again. Read More
(1)
Rating: 3 stars
07/20/2018
It was just ok Read More
(1)
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