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 TwoA 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
- 3 cups fresh corn kernels
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced shallot
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- 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
- Make Ahead Tip: Cover and refrigerate for up to 1 day.