Topic: [Recipe]-Roasted Corn with Basil-Shallot Vinaigrette

[Ken (OP)]

Roasted Corn with Basil-Shallot Vinaigrette
   

Roasted Corn with Basil-Shallot Vinaigrette

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

    READER'S COMMENT:
    "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...



4 servings, about 1/2 cup each

Active Time: 15 minutes

Total Time: 40 minutes

Ingredients

    * 3 cups fresh corn kernels
    * 2 tablespoons extra-virgin olive oil
    * 1/4 cup chopped fresh basil
    * 1 tablespoon minced shallot
    * 1 tablespoon red-wine vinegar
    * 1/4 teaspoon salt
    * Freshly ground pepper, to taste

Preparation

   1. Preheat oven to 450?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.

Tips & Notes

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

Nutrition

Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 fat
   

[Skhilled]

This is similar to what I make on the stove except I use red and green peppers, onions, butter, garlic, red wine, thyme or basil. I fry it over medium-high heat until the veggies get browned. Yum!

I'll have to try it in the oven now. LOL