CORN SALAD

FROM ALL RECIPES

Ingredients
Original recipe makes 6 servings
Dressing:

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

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

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.