Ingredients

• 0.5 cups mayonnaise
• 0.25 cups red wine vinegar
• 0.25 cups olive oil
• 2 teaspoons water
• 1 clove garlic , crushed
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons white sugar
• 0.25 teaspoons salt
• 0.25 teaspoons Italian seasoning
• 1 pinch cayenne pepper , or more to taste
• 1 tablespoon olive oil
• 1 , 16 ounce
• 1 cup diced roasted red peppers
• salt and ground black pepper to taste
• 5 freshs basil leaves , thinly sliced, or more to taste
• 1 pinch cayenne pepper , or to taste

Instructions

1. 1 Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
3. 3 Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
4. 4 Stir in basil and pinch of cayenne pepper.

Nutrition per serving