Roasted Corn with Basil Shallot Vinaigrette
Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!
Yield
4 servingsPrep
10 minCook
15 minReady
36 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
corn
fresh |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
basil
freshly chopped |
*
|
| 15 | ml |
shallots
minced |
|
| 15 | ml |
red wine vinegar
|
|
| 1.3 | ml |
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.
