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Corn Salad with Creamy Italian Dressing

In this video, you’ll see how to make a simple toasted corn salad with roasted red peppers and basil dressed with a creamy Italian vinaigrette. Mayonnaise, garlic, Italian herbs, red wine vinegar, and olive oil form the creamy dressing. If you can, refrigerate the dressing overnight. Chef John is using frozen corn here, sautéing it—or toasting it—quickly in a skillet. Then it’s just a simple matter of combining the toasted corn with diced roasted red peppers, the dressing, and a little fresh basil cut into ribbons. Watch the video, then check out Chef John’s recipe for Corn Salad with Creamy Italian Dressing. It’s a terrific summer salad that goes great with grilled meats. And, of course, if it’s the height of corn season, use fresh-shucked corn.

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  • GEFOX3

Ingredients: 1 lb frozen sweet corn 1 cup diced roasted red peppers 5-6 basil leaves, chiffonade cayenne, salt and fresh ground black pepper to taste For the dressing: 1/2 cup mayo 1/4 cup red wine vinegar 1/4 cup olive oil 1 clove crushed garlic 1/4 tsp dried Italian herbs 1/2 tsp sugar 1/2 tsp freshly ground black pepper 1/4 tsp salt 2 tsp water

  • bojena

I want the recipe. i want to try it. Please e-mail it to

  • GEFOX3

Hate to be a broken record but "WHERE'S THE RECIPE?!!!!!!"