Italian salad dressing recipe 2018

Rated as 4.45 out of 5 Stars 56k

Recipe by: Chef John

"Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature."

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8 h 35 m servings

Original recipe yields 6 servings

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Note: Recipe directions are for original size.

  • 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
  • Add all ingredients to list
  • Add all ingredients to list


  1. 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.
  2. 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.
  3. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
  4. Stir basil and a pinch cayenne pepper into corn mixture; toss.

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  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

Per Serving: 314 calories; 26.6 g fat; 19.4 g carbohydrates; 3 g protein; 7 mg cholesterol; 333 mg sodium.

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Most helpful positive review


This was great! I used super sweet frozen corn and jarred red peppers. Followed the recipe as written. Really good! I used olive oil mayo to reduce the fat. The recipe made too much dressing fo...

Most helpful critical review


It was just ok

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This was great! I used super sweet frozen corn and jarred red peppers. Followed the recipe as written. Really good! I used olive oil mayo to reduce the fat. The recipe made too much dressing fo...


I had 4 ears of corn to use up and stumbled on to this recipe last month. I used bottled roasted red peppers & since I only found the recipes 4 or 5 hours before supper, the dressing did not ma...


We catered a 80 person group of cowboys and cowgirls for a annual cross country trail ride. the salad was gobbled up by the hungry trail riders at days end. The comments were positive and some...


Would rate it a ten if possible. We loved it so much it was made twice in one week. The best thing about this site is that serving sizes can be adjusted, and the math is automatically done; ex...


Made this for a luncheon yesterday and served with shredded bbq pork sandwiches. It was a hit! I increased everything by about half except the dressing, and there was plenty of that for the inc...


I took this to a bridal shower and it was a big hit. I used fresh corn and roasted the pepper myself on the stove. I don't think I added as much dressing to the salad as called for, but keeping ...


Made exactly and felt the dressing had too much vinegar. After refrigerating overnight, the salad was exceptional. Will definitely make again with no changes.


Very tasty salad, especially this time of year. Made it twice and will be making again.


Excellent! I used frozen corn and the dressing is sooo good! A keeper for all seasons.

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