Categories: Sides

Ingredients

• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp Italian seasoning
• 1/4 tsp salt, plus more to taste
• 2 pinches cayenne pepper
• 1/2 cup mayo
• 1/4 cup red wine vinegar
• 1/4 cup plus 1 tbsp. olive oil
• 2 tsp water
• 1 garlic clove, crushed
• 4 ears corn, husks and silks removed and kernels cut off cobs
• 1 cup diced roasted red bell pepper
• 5 fresh basil leaves, thinly sliced

Directions

1. Whisk together 1/2 tsp black pepper, sugar, Italian seasoning, 1/4 tsp salt, 1 pinch cayenne, mayo, red wine vinegar, 1/4 cup olive oil, water and garlic in a bowl until dressing is thick and creamy. Cover tightly and chill until ready to use, up to 5 days ahead.

2. Heat remaining 1 tbsp. oil in a large skillet over medium heat. Stir in corn and cook until light golden brown and toasted, about 15 minutes.

3. Transfer to a bowl and stir in red bell pepper. Pour enough dressing over corn mixture to coat completely. Season with remaining salt, black pepper and cayenne.

4. Stir in basil just before serving.

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