Corn Salad With Creamy Italian Dressing Recipes

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CORN SALAD WITH CREAMY ITALIAN DRESSING



Corn Salad with Creamy Italian Dressing image

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.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 8h35m

Yield 6

Number Of Ingredients 16

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
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

Steps:

  • 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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 19.4 g, Cholesterol 7 mg, Fat 26.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 333.1 mg, Sugar 4.1 g

CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING



Charred Corn Salad with Creamy Tomatillo Dressing image

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 22

3/4 cup coarsely chopped fresh cilantro
6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
6 ears fresh corn, shucked
2 tablespoons canola oil, to coat corn
Kosher salt and freshly cracked black pepper
Juice from 3 limes
1 ripe avocado, diced
1 Fresno chile pepper, seeded and finely diced
1/2 small red onion, finely diced
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
3/4 cup crumbled cotija cheese

Steps:

  • For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
  • For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
  • Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
  • For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
  • Fold in the cilantro and crumbled cotija and season with salt.
  • Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

CREAMY CORN SALAD



Creamy Corn Salad image

I remember enjoying a salad similar to this when I was a girl. I never got the recipe, but I think I was able to duplicate it pretty well. We enjoy it alongside rice and beans. -Esther Horst, Monterey, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 12

6 cups frozen corn, thawed
3 cups chopped seeded tomatoes
1 cup cubed avocado
2/3 cup julienned sweet red pepper
2/3 cup julienned green pepper
1/2 cup chopped onion
DRESSING:
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.

Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 363mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

CORN SALAD WITH CREAMY ITALIAN DRESSING



Corn Salad with Creamy Italian Dressing image

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.

Provided by Chef John

Categories     Corn Salad

Time 8h35m

Yield 6

Number Of Ingredients 16

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
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

Steps:

  • 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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 19.4 g, Cholesterol 7 mg, Fat 26.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 333.1 mg, Sugar 4.1 g

CORN SALAD WITH CREAMY ITALIAN DRESSING



Corn Salad with Creamy Italian Dressing image

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.

Provided by Chef John

Categories     Corn Salad

Time 8h35m

Yield 6

Number Of Ingredients 16

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
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

Steps:

  • 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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 19.4 g, Cholesterol 7 mg, Fat 26.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 333.1 mg, Sugar 4.1 g

CREAMY ITALIAN SALAD DRESSING



Creamy Italian Salad Dressing image

This is excellent, cheap and easy. You will never buy another bottle! From hillbillyhousewife.com. It is a good base for potato or egg or tuna or chicken salad too.

Provided by jrthrmn

Categories     Salad Dressings

Time 4m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1/2 cup oil
2 teaspoons dry onion
2 -3 tablespoons vinegar
1 tablespoon sugar or 1 tablespoon honey
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Measure the mayonnaise into a bowl.
  • Stir in the oil, 2 tablespoons at a time.
  • Make sure all of the oil is blended in before adding more.
  • Add the onion, and vinegar.
  • Stir again, until all of the vinegar is absorbed.
  • Add the sugar, basil, oregano, garlic, salt and pepper.
  • Blend well.
  • Store the mixture in a pint sized canning jar in the fridge. This may also be prepared by whirling everything together in a blender until it is smooth. Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches. Excellent.

Nutrition Facts : Calories 371.9, Fat 37.1, SaturatedFat 5, Cholesterol 7.6, Sodium 354.6, Carbohydrate 10.9, Fiber 0.1, Sugar 5.2, Protein 0.4

CORN SALAD WITH CREAMY ITALIAN DRESSING



Corn Salad with Creamy Italian Dressing image

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.

Provided by Chef John

Categories     Corn Salad

Time 8h35m

Yield 6

Number Of Ingredients 16

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
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

Steps:

  • 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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 19.4 g, Cholesterol 7 mg, Fat 26.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 333.1 mg, Sugar 4.1 g

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Top Asked Questions

What is the best way to make creamy corn salad?
Creamy Corn Salad is a simple corn salad made with a creamy dressing, instead of vinegar-based, red onion, bell pepper, and parsley. Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
How do you make corn salad with red peppers?
Serve at room temperature. See how to make corn salad with red peppers and a creamy dressing. Read the full recipe after the video. 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.
How to cook corn on the cob with dressing?
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.
What is corn salad made of?
It’s a simple corn salad made with a creamy dressing, instead of vinegar-based, red onion, bell pepper, and parsley. This delicious corn salad is full of flavor, slightly sweet, creamy, and has a delightful little touch of spice. Is any backyard barbecue ever really complete without a side of corn?

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