Roasted Corn with Basil-Shallot Vinaigrette

From EatingWell: June/July 2006, EatingWell Serves Two

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

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11 Reviews for Roasted Corn with Basil-Shallot Vinaigrette

07/06/2010

Anonymous

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!

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07/01/2010

Anonymous

I made this last night for dinner. Instead of having just plain corn on the cob I made this and it was delicious. Loved the combination of flavors. I did use green onion along with the shallots. There were some left over corn salad and there was also left over grilled asparagus. I cut the asparagus up and added to the left over salad. Had it for lunch and was still good and the asparagus gave it a smoky flavor from the grill. You could even make it that was from the start. Will make again over the summer.
Also not hard to make at all.

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07/01/2010

Anonymous

Grat alternative at a picnic! Great recipe

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06/13/2010

Anonymous

Fantastic salad. Deliscious, easy to make and a great compliment to any summer meal !

sues - NYC

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06/09/2010

Anonymous

Fabulous! I used sliced green onions instead of shallots and balsamic vinegar instead of red wine and it still turned out great. I'll be making this as long as corn is in season!

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