Corn Salad with Creamy Italian Dressing Recipe -
Corn Salad with Creamy Italian Dressing  Recipe
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Corn Salad with Creamy Italian Dressing
An easy corn salad with roasted red peppers and a creamy dressing. See more
  • READY IN 8+ hrs

Corn Salad with Creamy Italian Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    8 hrs 35 mins


  1. 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.
  2. 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.
  3. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
  4. Stir basil and a pinch cayenne pepper into corn mixture; toss.
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  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

Reviews More Reviews

Sep 09, 2014

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.

Jul 30, 2014

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!!

Jan 22, 2015

This was great! I used super sweet frozen corn and jarred red peppers. Followed the recipe as written. Really good! I used olive oil mayo to reduce the fat. The recipe made too much dressing for my taste so next time I won't put all of the dressing on or will make more of the corn/pepper/basil, as I don't like my veggies swimming in dressing. Thanks for posting.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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