Fresh Summer Corn Salad with Creamy Italian Vinaigrette

Ingredients

• 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
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• Directions

1. 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.
2. 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.