Roasted Corn with Basil-Shallot Vinaigrette
Recipe from EatingWell

A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.


Roasted Corn with Basil-Shallot Vinaigrette

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Ingredients
  • 3  cups
    fresh corn kernels
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  • 2  tablespoons
    extra-virgin olive oil
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  • 1/4  cup
    chopped fresh basil
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  • 1  tablespoon
    minced shallot
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  • 1  tablespoon
    red-wine vinegar
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  • 1/4  teaspoon
    salt
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  •  
    Freshly ground pepper, to taste
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Directions
1.
Preheat oven to 450 degrees F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Nutrition information
Calories 165, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 163 mg, Carbohydrate 23 g, Fiber 3 g, Protein 4 g, Potassium 332 mg. Daily Values: Vitamin C 15%. Exchanges: Starch 1.5,Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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