Sautéed Corn and Roasted Red Pepper Salad in a Savory Vinaigrette

Corn is at the top of my list when I go to the farmers’ market now, and I especially wanted it a few days ago, to make this simple recipe that is chock-full of summer flavors!

Just shuck 2 or 3 ears of corn; cut the corn off the cob, combine it with roasted red peppers, and blend the veggies together in the creamy, savory vinaigrette.  It’s delicious and is the perfect side dish to go with any main from the grill ~ hot dogs, Italian sausage, hamburgers, chicken, pork chops ~ you name it!

This is one of my favorite ways to use fresh corn:  not only does it rank high in taste, it’s pretty to look at too!  I hope you try it!

Sautéed Corn and Roasted Red Pepper Salad

Ingredients:

For the dressing:

¼ cup mayonnaise

¼ cup red wine vinegar

2 tablespoons olive oil

2 garlic cloves, minced

½ teaspoon sugar

½ teaspoon salt

1 teaspoon McCormick’s Seasoned Pepper Blend

For the salad:

2 tablespoons olive oil

4 cups fresh sweet corn

1 cup diced roasted red peppers

¼ teaspoon cayenne pepper

Salt and pepper, to taste

3 or 4 basil leaves, chiffonade

Method:

Add the dressing ingredients in a bowl and whisk to combine well.  Set aside.

Add the oil to a large skillet and place over medium heat.

When oil is hot, add corn and cook, stirring for 8-10 minutes or until the corn kernels are lightly toasted.

Remove from heat and place in a mixing bowl.

Add the roasted peppers, dressing, cayenne and salt and pepper.

Toss to combine; cover and refrigerate for one hour.

Before serving, taste for seasoning, add basil and toss well.

Serve cold or room temperature. 

8 servings

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking for her tips on Tuesday and yummy recipes on Friday!