Recipe Image

Roasted Corn with Basil-Shallot Vinaigrette

  • 15 m
  • 40 m
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


  • 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.
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