Rating: 5 stars
8 Ratings
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A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer.

Source: EatingWell Magazine, June/July 2006




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.



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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

about 1/2 cup
159 calories; protein 3.7g; carbohydrates 20.9g; dietary fiber 2.3g; sugars 6.9g; fat 8.5g; saturated fat 1.3g; vitamin a iu 373.3IU; vitamin c 8.1mg; folate 48.3mcg; calcium 8.2mg; iron 0.7mg; magnesium 42.6mg; potassium 310.8mg; sodium 162.1mg; thiamin 0.2mg.

1 1/2 starch, 1 1/2 fat