Roasted Corn with Basil-Shallot Vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette

14 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

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

Preparation

  • 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 1/2 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: 1 1/2
  • Exchanges: 1 1/2 starch, 1 1/2 fat

Reviews 14

August 03, 2016
profile image
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
profile image
By: EatingWell User
This salad is delicious - we paired it with the Eating Well Fideos recipe - what a great combination!
May 26, 2014
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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!
July 29, 2010
profile image
By: EatingWell User
This is a great recipe, use the leftovers in a garden salad served cold.
July 06, 2010
profile image
By: EatingWell User
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!