A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer. Source: EatingWell Magazine, June/July 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees 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.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

159 calories; 8.5 g total fat; 1.3 g saturated fat; 162 mg sodium. 311 mg potassium; 20.9 g carbohydrates; 2.3 g fiber; 7 g sugar; 3.7 g protein; 373 IU vitamin a iu; 8 mg vitamin c; 48 mcg folate; 8 mg calcium; 1 mg iron; 43 mg magnesium;

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2019
this recipe is great!! after reading the reviews i put all the ingredients together and then put it in the oven; i also added toasted pine nuts which added a nice flavour; i will definitely make this again!! Read More
Rating: 5 stars
09/27/2017
Absolutely love it. I tossed it all together THEN baked it. The shallots caramelized. SO good. Read More
Rating: 5 stars
08/03/2016
I have made this a gazillion times. Even with canned corn and basil from a tube it's delicious. I cook the corn until it's slightly scorched. Looks and tastes fresh. Read More
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Rating: 4 stars
11/22/2015
This salad is delicious - we paired it with the Eating Well Fideos recipe - what a great combination! Read More
Rating: 5 stars
05/26/2014
This is the first time I tried making a corn salad. It was superb! I will definitely make it again! Read More
Rating: 3 stars
06/20/2012
Very Good Super base recipe i added a pinch of sugar and some crunchy bacon for extra flavor. Will try it next with some jalapeno peppers for spice! Pros: Very fresh tasting for summer. Read More
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Rating: 5 stars
10/31/2011
this has been a BIG hit this summer. I have. We have had it hot and room temp. I have also made it with leftover corn as well as fresh. Always gets rave comments..must have side dish for summer. Read More
Rating: 5 stars
10/30/2011
Fabulous! I used sliced green onions instead of shallots and balsamic vinegar instead of red wine and it still turned out great. I'll be making this as long as corn is in season! Read More
Rating: 5 stars
10/30/2011
Fantastic salad. Deliscious easy to make and a great compliment to any summer meal! sues - NYC Read More
Rating: 5 stars
10/30/2011
I made this last night for dinner. Instead of having just plain corn on the cob I made this and it was delicious. Loved the combination of flavors. I did use green onion along with the shallots. There were some left over corn salad and there was also left over grilled asparagus. I cut the asparagus up and added to the left over salad. Had it for lunch and was still good and the asparagus gave it a smoky flavor from the grill. You could even make it that was from the start. Will make again over the summer. Also not hard to make at all. Read More
Rating: 5 stars
10/30/2011
Grat alternative at a picnic! Great recipe Read More
Rating: 5 stars
10/30/2011
I have made this quite a few times and it's always wonderful. I find that the clean up is easier if you line your pan with aluminum foil. I also use frozen corn... but sometimes my salad gets a little gummy... and that might be because I use the frozen corn. But it's still delicious every single time I make it! Read More
Rating: 5 stars
10/30/2011
This is a great recipe use the leftovers in a garden salad served cold. Read More
Rating: 5 stars
10/30/2011
This is a wonderful recipe I look forward to making every summer. If I do not have fresh basil on hand I have substituted a tad of pesto in its place and it has turned out divine. Thank you for the quick and tasty veggie ideas Eating Well! Read More
Rating: 5 stars
10/30/2011
This is delicious! I made it for my cooking club friends and we all loved it. I made it with fresh corn from the cob. I'm sure it's fine with frozen corn and I will certainly try it (I generally have good luck with frozen corn) but if it's summer and you can get your hands on fresh corn picked the same day you cook it it is SO worth the effort. The sweet fresh corn with the earthy basil and the tart vinaigrette.....mmm such a great combination of flavors. YUM!! Even my 9-year-old daughter liked it! Read More
Rating: 5 stars
10/29/2011
I made this with asparagus as another reviewer suggested and it was very good. I used frozen corn because that's all I had but I'm sure it would be even better with fresh corn. Read More