Corn Salad with Creamy Italian Dressing recipe
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Ingredients
- ½ cup mayonnaise ¼ cup red wine vinegar ¼ cup olive oil 1 clove garlic, crushed 2 teaspoons water ½ teaspoon freshly ground black pepper ½ teaspoon white sugar ¼ teaspoon salt ¼ 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
Nutrition Info
- 314.1 caloriescarbohydrate: 19.4 gcholesterol: 7 mgfat: 26.6 gfiber: 2.1 gprotein: 3 gsaturatedFat: 3.9 gservingSize: -sodium: 333.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Corn Salad with Creamy Italian Dressing
Directions
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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.