- Dressing:
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 2 teaspoons water
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 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
- 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.
03/29/2018
recipepes.com
Corn Salad with Creamy talian Dressing, recipe
PT15M
PT1H
5
455 calories
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