Creamy Corn Salad

Name: Creamy Corn Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 - 6 Servings
Ingredients: u00bd cup mayonnaise; u00bc cup red wine vinegar; u00bc cup olive oil; 1 clove garlic, crushed; 2 teaspoons water; u00bd teaspoon freshly ground black pepper; u00bd teaspoon white sugar; u00bc teaspoon salt; u00bc teaspoon Italian seasoning; 1 pinch cayenne pepper, or more to taste; olive oil; 1 (16 ounce) package frozen sweet corn, thawed or 5 to 6 ears of corn, cut off the cob; 1 cup roasted red peppers, diced; salt and ground black pepper to taste; 5 fresh basil leaves, thinly sliced, or more to taste; 1 pinch cayenne pepper, or to taste

By Leslie Blythe Corn, Salad, Salad Dressing, Side dish, Vegetarian Mixing, Sautéing

August 20, 2018

It seems like I've been posting a lot of corn salads lately. I have at least 6 different kinds on my blog. I guess you could say I like corn! It could have something to do with being raised in Indiana. This version has a creamy dressing and uses roasted red peppers and fresh basil.

Prep: 20 mins
Cook: 15 mins
Yields: 4 - 6 Servings

Ingredients

Dressing

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

Corn

olive oil

1 (16 ounce) package frozen sweet corn, thawed or 5 to 6 ears of corn, cut off the cob

1 cup roasted red peppers, diced

salt and ground black pepper to taste

5 fresh basil leaves, thinly sliced, or more to taste

1 pinch cayenne pepper, or to taste

Directions

Dressing

1Whisk mayonnaise, vinegar, ¼ cup olive oil, garlic, water, ½ teaspoon black pepper, sugar, ¼ 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.

2Heat 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.

3Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.

4Stir basil and a pinch cayenne pepper into corn mixture; toss.

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