Recipe by Chef John
"Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature."
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red wine vinegar
freshly ground black pepper
cayenne pepper, or more to taste
1 (16 ounce) package
frozen sweet corn, thawed
diced roasted red peppers
salt and ground black pepper to taste
fresh basil leaves, thinly sliced, or more to taste
cayenne pepper, or to taste
I had 4 ears of corn to use up and stumbled on to this recipe last month. I used bottled roasted red peppers & since I only found the recipes 4 or 5 hours before supper, the dressing did not marinate as long as Chef John recommends. Dried basil, no fresh herbs hereabouts. But it was still very yummy. It will go into my hot as heck summer sides rotation. Thanks again to Chef John.
We catered a 80 person group of cowboys and cowgirls for a annual cross country trail ride.
the salad was gobbled up by the hungry trail riders at days end.
The comments were positive and some asked for the recipe.
The dressing is really good. Roasting the vegetable in a oven at 375 for 15 min was the key to a nice flavour from the corn.
I used no name frozen corn because of the quantities.
I will definitely make again for a smaller group of family or friends for a Bbq and use fresh corn when it is in season.
It was a hit!!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Salad with Creamy Italian Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 240
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