Description
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.
Ingredients
- ½ cup mayonnaise
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 clove garlic, crushed
- 2 teaspoons water
- 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
- 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
Instructions
- 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.
- 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.
- Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
- Stir basil and a pinch cayenne pepper into corn mixture; toss.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 8 hrs 35 mins
Servings: 6