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

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 23 g carbohydrate; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
Exchanges: 1 1/2 starch, 1 1/2 fat; 1 1/2 Carbohydrate Servings.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

This is so easy and so good! A great recipe for summer cookouts and potlucks. I am sure I will repeat it often.

Sally, Charlotte, NC

What a wonderful taste sensation. We were lucky enough to get super sweet fresh corn from the supermarket, and fresh basil from our back yard. This was so quick and easy to make. I've never tried corn roasted this way before and it was delicious; the vinaigrette added just the right touch, without overpowering the corn taste.

Anonymous, Portland, OR

What a wonderful taste sensation. We were lucky enough to get super sweet fresh corn from the supermarket, and fresh basil from our back yard. This was so quick and easy to make. I've never tried corn roasted this way before and it was delicious; the vinaigrette added just the right touch, without overpowering the corn taste.

Anonymous, Portland, OR

My boyfriend made this for me the other night...and I'm going over to his place tonight because he promised to make it again! The flavor was wonderful and the corn was the perfect texture after coming out of the oven. It was a nice spin on a Minnesota staple...and a great opportunity to use his basil growing in the backyard! If you are a big fan of the vegetables, I'd recommend doing 1.5x the recipe...we just wanted more!

Anonymous, Minneapolis, MN

This was my first "Eating Well" recipe and it sold me on the magazine/site. I have fallen in love with this and could eat it all myself whenever I make it for my family. It also looks elegant and was my first taste of shallots. I highly recommend this to anyone! Note: I substitute apple cider vinegar instead of red wine vinegar (personal preference) and highly recommend it to anyone!

Anonymous, Seattle, WA

I made this last night and served with basil stuffed chicken, spinach salad, and veggie rice. The corn was the first dish emptied. I will be repeating this summer.

Amy, MA

I used cooked corn off-the-cob. Prep was easy and the resulting flavors well rounded, sweet and smokey. Could easily eat a whole recipe as a main dish.

Carol C Hill, Saint Paul, MN