Recipe: Fresh Summer Corn Salad

The recipe for the salad below is actually from the Hellmanns Mayonnaise website.  I made about half of what it calls for and made it WAY too vinergar-y and onion-y.  We're eating it again tonight because we actually still enjoyed it -and the onions will be more mellow.  Just note when you're making it to adjust your measurements based on how much you like of each item!  Example:  Jon doesn't like sage and could taste too much of it (for Italian seasoning I mixed:  Oregano, Marjoram, Cilantro and Sage).  And I don't love raw onions. :)

Ingredients
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Hellmann's (or whatever mayo you eat)
1 clove garlic, finely chopped
3/4 tsp. Italian seasoning (My solution:  oregano, cilantro, marjoram, sage (half of other amounts))
8 ears corn-on-the-cob*  (I used canned corn ~~ 4 cups for this big recipe)
1 small red onion, halved and thinly sliced
12 cherry tomatoes, quartered
1 small zucchini, finely chopped
1/4 cup chopped fresh basil leaves

Instructions 

1.  Combine vinegar, olive oil, mayo, garlic and Italian seasoning in small bowl with wire whisk. Set aside.

2.  In a larger bowl, combine 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.