Roasted Corn with Basil-Shallot Vinaigrette (Printer-Friendly Version) | Eating Well
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Roasted Corn with Basil-Shallot Vinaigrette

http://www.eatingwell.com/recipes/roasted_corn_with_basil_shallot_vinaigrette.html

From EatingWell:  June/July 2006, EatingWell Serves Two

A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.

4 servings, about 1/2 cup each | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Nutrition

Per serving : 165 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 4 g Protein; 3 g Fiber; 163 mg Sodium; 332 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 fat

Tips & Notes