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Roasted Corn with Basil Shallot Vinaigrette

Roasted Corn with Basil Shallot Vinaigrette

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Submitted by happyhousewomen

Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

36 min

Ingredients

3 7.1E+2
CUPS ML CORN
fresh
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
¼ 59
CUP ML BASIL
freshly chopped *
1 15
TABLESPOON ML SHALLOTS
minced
1 15
TABLESPOON ML RED WINE VINEGAR
¼ 1.3
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground to taste *

Directions

Preheat oven to 450°F.

Toss corn with oil until coat and spread corn out on a large baking sheet.

Bake, stirring once, until some kernels begin to brown, about 15 to 20 minutes.

Combine shallot, basil, vinegar, salt and pepper in a medium bowl.

Add the corn; toss the mixture to coat.

Serve warm or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 158 45% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 165mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 13%
Calcium 0% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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