by Sheryl

Prep: 20 mins | Cook: 15 mins | Additional: 8 hrs | Total: 8 hrs 35 mins | Servings: 6 | Yield: 6 servings

A simple corn salad with creamy Italian dressing. Perfect alongside grilled meat. Light, filling, and super tasty.


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
1 tablespoon olive oil
1 (16 ounces) package frozen sweet corn, thawed
1 cup diced roasted red peppers
1 pinch salt and ground black pepper to taste
5 leaf (blank)s fresh basil leaves, thinly sliced, or more to taste
1 pinch cayenne pepper, or to taste


Step 1: Add the mayonnaise, 1/4 cup of olive oil, vinegar, 1/2 teaspoon black pepper, water, Italian seasoning, 1/4 teaspoon salt, and a pinch of cayenne pepper in a large mixing bowl. Mix until incorporated and creamy.

Step 2: Use a plastic wrap to cover the bowl and chill in the fridge for at least 8 hours or overnight.

Step 3: Heat oil in a large skillet over medium heat. Add in the corn and cook for about 15 minutes or until golden brown.

Step 4: Mix the red pepper and corn in a medium mixing bowl until combined.

Step 5: Add the dressing and toss until completely coated.

Step 6: To taste, season with salt and pepper. And stir in a pinch of cayenne pepper and basil.

Step 7: Toss until all are incorporated. Enjoy!


The ratio of the dressing depends on the quantity of the ingredients used.

Nutrition Facts:

Per Serving: 314.1 calories; protein 3g 6% DV; carbohydrates 19.4g 6% DV; fat 26.6g 41% DV; cholesterol 7mg 2% DV; sodium 333.1mg 13% DV

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