This Italian corn salad is simple deliciousness and one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and it can be dressed in countless ways. Serve at room temperature.
Ingredients
½ cup mayonnaise
¼ cup red wine vinegar
¼ cup olive oil
2 teaspoons water
1 clove garlic, crushed
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
1 tablespoon olive oil
1 (16 ounce) package frozen sweet corn, thawed
1 cup diced roasted red peppers
salt and ground black pepper to taste
5 fresh basil leaves, thinly sliced, or more to taste
1 pinch cayenne pepper, or to taste
Step by step
Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
