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Fresh Summer Corn Salad with Creamy Italian Vinaigrette

By: Hellmann's® or Best Foods® Real Mayonnaise

"A Bobby Flay Recipe"

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
3 Min

Ready In:
23 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped
3/4 teaspoon Italian seasoning
8 ears corn-on-the-cob*
1 small red onion, halved and thinly sliced
12 cherry tomatoes, quartered
1 small zucchini, finely chopped
1/4 cup chopped fresh basil leaves

Directions

Combine vinegar, olive oil, Hellmann's® or Best Foods® Real Mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.
Bring large saucepot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.