Corn Salad with Creamy Italian Dressing
Description
This Italian corn salad is Chef John's recipe for a colorful vegetable salad flavored with basil and pepper and drenched in creamy, garlicky dressing.
Ingredients
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1/2 cup mayonnaise
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1/4 cup red wine vinegar
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1/4 cup olive oil
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2 teaspoons water
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1 clove garlic, crushed
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon white sugar
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1/4 teaspoon salt
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1/4 teaspoon Italian seasoning
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1 pinch cayenne pepper, or more to taste
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olive oil
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1 (16 ounce) package frozen sweet corn, thawed
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1 cup diced roasted red peppers
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salt and ground black pepper to taste
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5 fresh basil leaves, thinly sliced, or more to taste
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1 pinch cayenne pepper, or to taste
Directions
1
Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
3
Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
4
Stir in basil and pinch of cayenne pepper.