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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chef John's Corn Salad with Creamy Italian Dressing Recipe

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This recipe for Chef John's Corn Salad with Creamy Italian Dressing is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup mayonnaise

1/4 cup red wine vinegar

1/4 cup olive oil

1 clove garlic, crushed

2 teaspoons water

1/2 teaspoon freshly ground black pepper

1/2 teaspoon white sugar

1/4 teaspoon salt

1/4 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 (piquillo Spanish 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
Directions:
Directions:
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.

Serve room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes, Cook 15 minutes

 

 

 

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