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Italian Corn Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
515 min
SERVINGS
6 servings
Lunch
Italian Corn Salad
Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons water
  • 1 clove garlic, crushed
  • 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
  • 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
1
Combine mayonnaise, vinegar, 1/4 cup olive oil, water, minced garlic, 1/2 teaspoon black pepper, sugar, a small amount of salt, Italian seasoning, and a tiny dash of cayenne pepper in a medium-sized bowl until the mixture thickens to your liking. Cover this dressing with plastic wrap and store it in the refrigerator for 8 hours or even up to overnight.
2
Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the corn kernels; cook and stir constantly until they turn a light golden brown and develop a toasted aroma, approximately 15 minutes.
3
Transfer the corn kernels to an even larger bowl; stir in sliced red peppers until they are fully incorporated. Pour just the right amount of dressing into the corn mixture, ensuring everything is completely coated; add a pinch of salt and black pepper to taste.
4
Stir in chopped basil leaves and a tiny dash of cayenne pepper.