This is delicious! I made it for my cooking club friends and we all loved it. I made it with fresh corn from the cob. I'm sure it's fine with frozen corn and I will certainly try it (I generally have good luck with frozen corn) but if it's summer and you can get your hands on fresh corn picked the same day you cook it it is SO worth the effort. The sweet fresh corn with the earthy basil and the tart vinaigrette.....mmm such a great combination of flavors. YUM!! Even my 9-year-old daughter liked it!
Absolutely love it. I tossed it all together THEN baked it. The shallots caramelized. SO good.
This is the first time I tried making a corn salad. It was superb! I will definitely make it again!
this recipe is great!! after reading the reviews i put all the ingredients together and then put it in the oven; i also added toasted pine nuts which added a nice flavour; i will definitely make this again!!
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.
This salad is delicious - we paired it with the Eating Well Fideos recipe - what a great combination!
I have made this a gazillion times. Even with canned corn and basil from a tube it's delicious. I cook the corn until it's slightly scorched. Looks and tastes fresh.
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.
This is a great recipe use the leftovers in a garden salad served cold.
