Roasted Corn with Basil-Shallot Vinaigrette
A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
From EatingWell: June/July 2006, EatingWell Serves Two
Yield: 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
- 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