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Roasted Corn with Basil-Shallot Vinaigrette
EatingWell Test Kitchen
“A simple combination—roasted corn with a basil vinaigrette—has a fresh flavor that is pure summer. ”
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
1Preheat 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.