Roasted Corn with Basil-Shallot Vinaigrette

8 Ratings
  • 5 7
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

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Recipe Summary

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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Tips

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

Serving Size:
about 1/2 cup
Per Serving:
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.
Exchanges:

1 1/2 starch, 1 1/2 fat
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