Roasted Corn with Basil-Shallot Vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette

16 Reviews
From: EatingWell Magazine, June/July 2006

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups fresh corn kernels
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh basil
  • 1 tablespoon minced shallot
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about ½ cup
  • Per serving: 159 calories; 8 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 4 g protein; 48 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 373 IU vitamin A; 8 mg vitamin C; 8 mg calcium; 1 mg iron; 162 mg sodium; 311 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ fat

Reviews 16

May 23, 2019
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By: Sabina Rusu
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!!
September 26, 2017
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By: Gerri Wallace
Absolutely love it. I tossed it all together, THEN baked it. The shallots caramelized. SO good.
August 03, 2016
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By: leonabloom
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.
November 22, 2015
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By: EatingWell User
This salad is delicious - we paired it with the Eating Well Fideos recipe - what a great combination!
May 26, 2014
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By: EatingWell User
This is the first time I tried making a corn salad. It was superb! I will definitely make it again!
June 20, 2012
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By: EatingWell User
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.
September 12, 2010
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By: bhess26
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.
August 29, 2010
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By: EatingWell User
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!
August 05, 2010
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By: EatingWell User
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!
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