Roasted Corn with Basil-Shallot Vinaigrette
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3 cups fresh corn kernels
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced shallot
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Nutrition Info
Per Serving
- Calories: 166 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Fat: 8 g
- Protein: 3 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer.
Notes:
Tip
Cover and refrigerate for up to 1 day.
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