Fresh Summer Corn Salad With Creamy Italian Vinaigrette

corn salad
Bobby Flay teams up with Hellman's to make this easy summer corn salad made with fresh corn, basil, Italian dressing, tomatoes, onions, mayo, balsamic and olive oil.
Recipe By: Bobby Flay for Hellmans
  • Prep20 min |
  • Total20 min |
  • Serves6


    • 1/4 cup balsamic vinegar
    • 1/4 cup olive oil
    • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
    • 1 clove garlic, finely chopped
    • 3/4 tsp Italian seasoning
    • 8 ears corn-on-the-cob* or thawed, frozen corn kernels
    • 1 small red onion, halved and thinly sliced
    • 12 cherry tomatoes, quartered
    • 1 small zucchini, finely chopped
    • 1/4 cup chopped fresh basil leaves


Combine vinegar, olive oil, Hellmann's® or Best Foods® Real Mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.

Bring large sauce pot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.

Recipes From - The Gourmet Food And Cooking Resource