Roasted Corn with Basil-Shallot Vinaigrette

From EatingWell: June/July 2006, EatingWell Serves Two — Subscribe Now!

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

READER'S COMMENT:

"this has been a BIG hit this summer. I have . We have had it hot and room temp. I have also made it with leftover corn as well as fresh. Always gets rave comments..must have side dish for summer. "

Roasted Corn with Basil-Shallot Vinaigrette Recipe

4 servings, about 1/2 cup each

Active Time: 15 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

1 1/2 Carbohydrate Serving

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