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Corn Salad with Creamy Italian Dressing
May 3rd, 2010 
My Health 
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u should make a restaurant and have a tv show xD
i wish my boyfriend could cook like this
Sir, I dont think there is a single food video of yours that I’ve sat through without drooling. Remind me never to watch your videos past dinner time. =D
I made this tonight, and it is AMAZING, I know you dont do many vegetarian recipes. But this one is is right up there with good and pow. I just substituted with vegan mayo I know your cringing but its just me. I also forgot the basil! But it did not matter as it was still a great adventure on my tongue. Thank you Chef I will continue to vegaise your dishes. <3
Cutting them peppers made it look like you were cutting tongues xD
Correct me if im wrong, but this is a French Dressing, not an Italian Dressing.
I live in Switzerland, i think i should know this xD
Anyway you are Great, keep up the good Work.
Hi – I love this guy. I have a question about “Organic” What makes it [corn] organic? Is it because of pesticides? Because I read that the countires these “organic” veggies come from may not have our strict standards and without the pesticides you may be taking a chance? Is that true?
Followed the recipe and found the salad to be easy to make and so very delicious. My kind of cooking! BTW, if you shop at Trader Joes they have packaged frozen roasted corn. This saves the first step of needing to brown the corn, just warm it and you’re ready to add the rest of the ingredients and serve. So yummy!
your wife must love you
chef make clam chowder =]
mayo = egg yolks rapidly whiped and add small ammounts of oil into it mixing the oil and the egg yolks into a THICK sauce.
Vinaigrette is oil and a taste like lemon juice, mustard or vinagre. NO EGGS
the way you tell the difference between a emulsified liquid and a non emulisfied liquid is that the oil/fat doesnt mix with other liquids.
ever put a glass of oil mixed with water on a table and a glass of mayo next to it? if u dont see the difference there you need to go back to coulinart school
Well lets put it this way Mayo is a vinaigrette. Don’t believe me look at the ingredient list. Oh look oil.. vinegar, egg yolk..water.. it’s a vinaigrette. so quit being the food police.
I love the Home -Made Creamy Italian dressing part !! I would also Have to add Cayenne Pepper , Like You did !! I love Hot Pepper Flavor !!! Thanks John !
It looks very beautiful.
I love this salad!
I’ll include it in my next bento video
Hi! Any cheese dip videos coming up?
Chef John is always the best!
OH i’m hungry!!
I love sweet corns.
Are you from the Midwest? Across (Acrost?)
This looks absolutely delicious!
Also, the acid in red wine in the vinaigrette would of course keep help keep the basil from turning black. Take care.
You are a chef and have never heard of doing a chiffonade of fresh herbs? When served immediately it has no effect on flavor. You are correct that it can bruise, it happens because the steel of a knife oxidizes and turns the cut edge black. You would not have this problem if your knife is properly sharpened and you chiffonade the basil instead of chopping it. Sorry for calling you a food snob, that was harsh.
Meh, you should know better by now not to use any form of wit on youtube. It’s usually a waste.
As always great dish!
I might do this as a side dish for Father’s Day.