I love to make my own olive oil mayonnaise, but I certainly keep a good commercially prepared one in my refrigerator. Salad dressings need a little bit of fat; fats aid in the absorption of some nutrients, and make the ingredients taste better too!
Frozen and thawed corn is fine, but grilled corn cut off the cob is better.
Creamy dressings will keep in your refrigerator for several days - if they last that long!
The recipe includes the salad ingredients for reference only.
Calories are for the dressing only.