Cook'n is the best selling recipe organizer

Ingredients:

For the dressing:
1/4 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup olive oil
1 clove crushed garlic
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

For the salad:
2 tablespoons olive oil
4 cups fresh sweet corn, or frozen, thawed
1 cup diced roasted red bell pepper
cayenne pepper to taste
salt and fresh ground black pepper to taste
5-6 basil leaves, chiffonade (rolled up, and thinly sliced)

Add the dressing ingredients to a bowl and whisk to combine; reserve. Add the oil to a large skillet and place over medium heat. When the oil gets hot, add the corn and cook stirring for 7-8 minutes, or until the kernels of corn become lightly toasted. Remove from the heat and add to a mixing bowl. Add the roasted red peppers, dressing, cayenne, and salt and fresh ground black pepper to taste. Toss to combine, cover and refrigerate for one hour. When ready to serve, add the basil, toss well and taste for seasoning. Serve cold or room temperature.


Source: americanfood.about.com

Help on downloading recipes