- 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 teaspoon Italian seasoning
- 8 ears corn-on-the-cob
- 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(R) or Best Foods(R) Real Mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.
- Bring large saucepot 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.