This is just deliciousness, plain and simple. One of my all-time favorite summer side dishes is this recipe for Italian corn salad. It goes great with just much any meat you take off the grill and can be seasoned in a variety of ways. At room temperature, serve.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 6 |
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
Instructions
- Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and 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. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.
- Transfer corn to a large bowl; mix in red pepper until combined. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
- Stir in basil and cayenne pepper.
- The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 333 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful combination as is!
This was delicious and I will definitely make it again. I didnt think it looked like it was going to be enough for the group i was so I added a can of corn to stretch it and it was still very good.
Easy and tasty. Great for BBQ because you can make ahead. I used fresh corn and added some green onion.
This was a first for me I have never made corn Salad. I’ve made corn casseroles, etc but nothing like this. It was easy and the dressing is the star of this recipe. I used jarred roasted red peppers and frozen corn. I also made exactly as written except a lil more sugar and cayenne pepper. It is really good and easy peasy so I will definitely make again.
I made as the recipe is written. I love the toasted corn aspect, but I’m honestly all that fond of the dressing.
Great summer salad. Used all fresh ingredients and roasted the peppers on a grill. For me, a little less basil.
For the dressing, I mixed mayo with bottled Italian dressing. I also substituted smoked paprika for the cayenne pepper, and fresh bell pepper for the red peppers.
I’ve made this many times and love it as written,
This was awesome! We roasted fresh corn (unwrapped, no husk) over hot coals to make this. Like someone else stated, this was even better on day 2! A winner for us!
a great go to recipe, especially in the summer if you have extra corn to use. I made it according to instructions but there’s definitely room for interpretation. my guests both asked for the recipe.
I doubled the recipe. We have a 14 year old son. Lol. Very good but even better 2 days later. WOW!
Surprised by the positive reviews, I followed the recipe as written, however, I think I was supposed to add dressing in small increments. I added the entire amount and it was too much–the salad was white, all of it covered in the heavy dressing; not the pretty yellow and red as pictured.
The recipe called for way too much dressing. I didn’t like the flavor.
Well, I must admit, I was sure about this recipe, I had never heard of Corn Salad but since we always usually love Chef John’s recipes, I decided we’ll try it. And guess what? We loved it! My daughter who’s not a corn lover said she would say it again. Delicious ??. I never usually have to tweak his recipes…maybe add a little extra, for the size of my family and their taste. Really Good!
Love the dressing a solid 5 stars!!! The corn part of the salad good but will try a different recipe next time. Again the dressing is a keeper
I made this with frozen corn and fresh bell peppers that I roasted in the oven. My husband and I really enjoyed it. Today I bought a jar of roasted red peppers and will make it again this week.
This is incredible! The only things I changed we’re I used fresh corn and Italian dressing instead of seasoning
The creamy dressing is something I will even make separately to use on salads—so much better than store bought! The salad was very easy to make and had a ton of flavor. I used homegrown corn that I had frozen. This recipe was a great way to use it—it improved the texture and flavor.
Made just as written. It’s a very easy and tasty side dish for summer. Thanks Chef John.
This was a perfect compliment to grilled Mahi Mahi. I reduced the amount of vinegar to 1 TBS and it was a bit too overwhelming. Otherwise made as writtten.
I cut the dressing recipe in half as I knew 1 cup of mayo would drown the corn and peppers. Use a squeeze bottle to coat the veggies for control. The “italian seasoning” was overpowered by the red wine I used.