Corn Salad with Creamy Italian Dressing

Corn Salad with Creamy Italian Dressing

10
Chef John 22147

"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

8 h 35 m servings 314 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

10
  1. 14 Ratings

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Most helpful positive review

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 ma...

Most helpful critical review

The vinegar overpowered all the other flavors.

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 ma...

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 fo...

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...

Would rate it a ten if possible. We loved it so much it was made twice in one week. The best thing about this site is that serving sizes can be adjusted, and the math is automatically done; ex...

The vinegar overpowered all the other flavors.

This is a keeper!

Made this for a luncheon yesterday and served with shredded bbq pork sandwiches. It was a hit! I increased everything by about half except the dressing, and there was plenty of that for the inc...

Made this on the weekend for a group BBQ. Everyone loved, loved, loved it! Made it exactly as written. The guys were fighting for the small amount of leftover next day at lunch! My new fav v...

I used this recipe as inspiration to make a side dish to go with the Chicken Cheddar and Guacamole Burgers (from this site) because I wanted a Tex-Mex spin as opposed to an Italian spin. I used...