For best results, use high-quality mayonnaise and extra virgin olive oil. Roasting your own red peppers will provide the most intense flavor, but jarred roasted red peppers work well for convenience. Adjust the amount of cayenne pepper to suit your spice preference. A little goes a long way! Freshly chopped parsley or chives can be added along with the basil for additional herbal notes. This salad can be prepared a day in advance. The flavors will continue to develop as it sits.
Corn Salad with Creamy Italian Dressing
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 35 mins
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SERVING6 People
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VIEWS196
Elevate your summer gatherings with this vibrant Corn Salad, featuring a luscious creamy Italian dressing. This delightful side dish bursts with fresh flavors and a hint of spice, making it the perfect accompaniment to grilled meats and vegetables. Serve chilled or at room temperature for a refreshing culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol7 mg
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Fiber2 g
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Protein3 g
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Saturated Fat4 g
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Sodium333 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Creamy Italian Dressing: In a medium bowl, whisk together the mayonnaise, red wine vinegar, 1/4 cup olive oil, water, crushed garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch of cayenne pepper until the mixture is smooth and creamy. (5 minutes)
02 Step
Recipe View Refrigerate the Dressing: Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together. (8 hours)
03 Step
Recipe View Toast the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thawed corn to the skillet. Cook and stir the corn frequently until it is lightly golden brown and toasted, enhancing its natural sweetness. (15 minutes)
04 Step
Recipe View Combine and Dress the Salad: Transfer the toasted corn to a large bowl. Add the diced roasted red bell peppers to the corn. Pour enough of the prepared creamy Italian dressing over the corn and red pepper mixture to coat it evenly. Gently stir to combine. Season with sea salt and freshly ground black pepper to taste. (5 minutes)
05 Step
Recipe View Add Fresh Basil and Serve: Stir in the thinly sliced fresh basil leaves. If desired, add an additional pinch of cayenne pepper for an extra kick. Serve the corn salad chilled or at room temperature. (2 minutes)
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RECIPE REVIEWS
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Velda Gulgowski
Jun 30, 2025I added some grilled chicken to make it a complete meal. Delicious!
Branson Heaney
May 20, 2025This salad was a hit at our family barbecue! Everyone loved the creamy dressing and the toasted corn.
Isaias Crist
Apr 14, 2025I used frozen grilled corn and it worked perfectly. Saved me some time!
Camila Schmidt
Apr 12, 2025I’ve made this for every bbq over the summer - people are always asking me for the recipe!
Kara Krajcik
Mar 18, 2025My kids even loved it! A total winner.
Bert Breitenberg
Dec 18, 2024I made it with halloumi instead of feta and it was amazing!!
Aurelie Mann
Apr 20, 2024A great way to use up leftover roasted red peppers. Thanks for the recipe!
Armando Hilpert
Apr 1, 2024The dressing is so flavorful and easy to make. I'll definitely be making this again.
Caleigh Orn
Mar 23, 2024I reduced the amount of sugar in the dressing and it was still great.
Garnet Bartoletti
Oct 17, 2023Added a little bit of lemon juice to the dressing for an extra kick and it tasted so fresh!