Corn Salad with Creamy Italian Dressing

Ingredients

• 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.