Roasted Corn with Basil Shallot Vinaigrette
220
Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!
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.
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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?
