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!!
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.
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!
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!
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!