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Roasted Corn with Basil Shallot Vinaigrette

 
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Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

36

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 cups corn
fresh
2 tablespoons olive oil, extra-virgin
¼ cup basil
freshly chopped
*
1 tablespoon shallots
minced
1 tablespoon red wine vinegar
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 15845% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 165mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 13%
Calcium 0% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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