FRESH SUMMER CORN SALAD WITH CREAMY ITALIAN VINAIGRETTE {bobby flay}

By grinder

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil {1.75oz}
• 1/4 cup Mayonnaise {2oz}
• 1 clove garlic, finely chopped
• 3/4 teaspoon Italian seasoning
• 8 ears corn-on-the-cob*
• 1 small red onion, halved, thin slice
• 12 cherry tomatoes, quartered
• 1 small zucchini, finely chopped
• 1/4 cup chopped fresh basil leaves

Preparation

Step 1

Combine vinegar, olive oil, 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 {4 cups} from cob with knife.

Combine cooled corn, onion and ¼ cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.