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Roasted Corn with Basil-Shallot Vinaigrette

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (64 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

12 Reviews for Roasted Corn with Basil-Shallot Vinaigrette

07/29/2010
Anonymous

This is a great recipe, use the leftovers in a garden salad served cold.

Comments
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!

Comments
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.

Comments
07/01/2010
Anonymous

Grat alternative at a picnic! Great recipe

Comments
06/13/2010
Anonymous

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

sues - NYC

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