Best 2 Corn Salad With Creamy Italian Dressing Recipes

Indulge in the vibrant flavors of summer with our delectable Corn Salad with Creamy Italian Dressing, a refreshing and colorful side dish that's perfect for any occasion. This salad features sweet corn, crisp cucumber, juicy tomatoes, and crunchy red onion, all tossed in a creamy and tangy Italian dressing made from scratch. With a burst of flavor in every bite, this salad is a symphony of textures and tastes. Our recipe provides step-by-step instructions to guide you through the preparation process, ensuring a perfect salad every time. And if you're looking for more culinary inspiration, don't miss out on our bonus recipes for a variety of other salads, including a zesty Lemon-Basil Vinaigrette Dressing, a refreshing Asian Cucumber Salad, and a flavorful Broccoli Salad with Bacon and Cheddar. With these delicious recipes at your fingertips, you'll have a salad for every occasion, from backyard barbecues to potlucks and weeknight dinners. Get ready to elevate your salad game and impress your taste buds with our delightful Corn Salad with Creamy Italian Dressing and other salad 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

Ingredients

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 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

Ingredients

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.

Tips:

For the best flavor, use fresh corn kernels. If you're using frozen corn, be sure to thaw it completely before using.
You can use any type of cherry tomato for this recipe, but I recommend using a variety of colors for a more vibrant salad.
If you don't have fresh basil, you can use 1/4 teaspoon dried basil instead.
Feel free to adjust the amount of salt and pepper to taste.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This corn salad with creamy Italian dressing is a delicious and refreshing side dish that's perfect for summer gatherings. It's also a great way to use up leftover corn on the cob. The creamy Italian dressing adds a rich and flavorful touch to the salad, and the fresh herbs and vegetables make it bright and summery. This salad is sure to be a hit at your next potluck or barbecue.