Italian Corn Salad Food

CORN SALAD WITH CREAMY ITALIAN DRESSING

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.

CORN PASTA SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

IRRESISTIBLE ITALIAN CORN

Steps:

• Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.

ITALIAN CORN SALAD

Steps:

• Remove the kernels from the ears of grilled corn using a sharp knife.
• Place the corn in a large bowl with the tomatoes and red onion.
• Whisk the olive oil, balsamic vinegar, garlic and basil together in a small bowl.
• Pour the dressing over the corn and toss.
• Add the parmesan cheese, mix together and serve.

VALENCIA CORN SALAD

Steps:

• NOTE: If using frozen corn, thaw first.
• Whisk the vinaigrette ingredients together.
• In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
• Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.