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Roasted Corn with Basil-Shallot Vinaigrette

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (59 votes)

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



READER'S COMMENT:
"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. "
Roasted Corn with Basil-Shallot Vinaigrette Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

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

  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.

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; 0 g added sugars; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.

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

Carbohydrate Servings: 1 1/2

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


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