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

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006




Ingredient Checklist


Instructions Checklist
  • 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.



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; protein 3.7g 7% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 6.9g; fat 8.5g 13% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 373.3IU 8% DV; vitamin c 8.1mg 13% DV; folate 48.3mcg 12% DV; calcium 8.2mg 1% DV; iron 0.7mg 4% DV; magnesium 42.6mg 15% DV; potassium 310.8mg 9% DV; sodium 162.1mg 7% DV; thiamin 0.2mg 17% DV.

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
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
Absolutely love it. I tossed it all together THEN baked it. The shallots caramelized. SO good. Read More
Rating: 5 stars
This is the first time I tried making a corn salad. It was superb! I will definitely make it again! Read More
Rating: 5 stars
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
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: 4 stars
This salad is delicious - we paired it with the Eating Well Fideos recipe - what a great combination! Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
This is a great recipe use the leftovers in a garden salad served cold. Read More