It’s almost time for some fresh, delicious sweet-corn!

I really enjoy it when those beautiful ears of fresh sweet corn arrive in our local produce stands and supermarkets. The long Memorial Day weekend is just around the corner now, and many people will be firing up their grills and having family and friends over some tasty home-cooked dishes.

Pick up a few extra ears of corn when you are out shopping for groceries, and make this Sweet-Corn Salad with Italian Dressing to go along with those delicious grilled dishes of steak, chicken, fish, burgers or whatever you’re cooking. It is a make-ahead dish (particularly the dressing!), which makes it even better for planning purposes.

FOR THE DRESSING:

1/2 cup Best Foods mayonnaise 

1/4 cup red wine vinegar 

1/4 cup extra-virgin olive oil 

1 clove fresh garlic, crushed 

2 teaspoons water 

1/2 teaspoon freshly-ground black pepper 

1/2 teaspoon granulated sugar 

1/4 teaspoon kosher salt 

1/4 teaspoon Italian seasoning 

1 pinch cayenne pepper, or to taste 

FOR THE SALAD:

5-6 ears sweet corn, husked and trimmed (or 16 ounces frozen sweet corn, thawed)

1-2 tablespoons olive oil, or as needed

1 cup roasted red peppers, diced

Kosher salt, to taste

Freshly-ground black pepper, to taste 

1 pinch cayenne pepper, or to taste 

6-8 fresh basil leaves, julienned

MAKE THE DRESSING AHEAD OF TIME: Whisk together in a bowl the mayonnaise, vinegar, extra-virgin olive oil, garlic, water, black pepper, sugar, salt, Italian seasoning, and cayenne pepper. Whisk until dressing is thick and creamy; cover tightly with plastic wrap and refrigerate at least 8 hours or overnight.

FOR THE SALAD:  Remove husks and silk from the fresh corn; wash each ear of corn under cold running water. Carefully cut the kernels off each ear of corn; set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn kernels and sauté in hot oil until light golden-brown and toasted (10-12 minutes). Place cooked corn in a large bowl and gently stir in the roasted red peppers, salt, pepper and cayenne. Pour just enough dressing over the corn mixture to completely coat; set aside at room temperature. Just before serving time, stir basil into the prepared salad, and serve at room temperature. — Serves 6