Roasted Corn tossed Basil Shallot Vinaigrette

Photo by happyhousewomen

Roasted Corn tossed Basil Shallot Vinaigrette

⁽¹⁾

This is a very delicious side-dish, roasted fresh corn kernels are tossed by basil and shallot vinaigrette, it is one of the most excelllent summer dish.

36 minutes Prep: 10 minutes Cook: 15 minutes

158 calories per serving view nutrition facts

happyhousewomen

4 servings suggest servings

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Ingredients

3	cups	corn kernels	fresh
2	tablespoons	olive oil, extra-virgin
1/4	cup	basil	freshly chopped
1	tablespoon	shallots	minced
1	tablespoon	red wine vinegar
1/4	teaspoon	salt
1	x	black pepper	freshly ground to taste

Directions

Preheat oven to 450°F.

Toss corn with oil until coat and spread corn out on a large baking sheet.

Bake, stirring once, until some kernels begin to brown, about 15 to 20 minutes.

Combine shallot, basil, vinegar, salt and pepper in a medium bowl.

Add the corn; toss the mixture to coat.

Serve warm or cold.

Reviews

Yummy. My husband is not a corn fan as I. But he was impressed by this delicious baked corn recipe, I also used the balsamic vinegar instead of the red wine vinegar, I will make it again, next time I will use the red wine vinegar to compare.
about 1 month ago by happyhousewomen

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Nutrition Facts

Serving Size 129g

Amount per Serving

Calories 158 45% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 165mg	7%
Total Carbohydrate 22.0g	7%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 4.0g	8%

Vitamin A	5%		Vitamin C	13%
Calcium	0%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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