Roasted Corn with Basil Shallot Vinaigrette
Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!
olive oil, extra-virgin
red wine vinegar
freshly ground to taste
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.