Roasted Corn with Basil Shallot Vinaigrette
Yield
4 servingsPrep
10 minCook
15 minReady
36 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | cups |
corn
fresh |
|
2 | tablespoons |
olive oil, extra-virgin
|
|
¼ | cup |
basil
freshly chopped |
* |
1 | tablespoon |
shallots
minced |
|
1 | tablespoon |
red wine vinegar
|
|
¼ | teaspoon |
salt
|
|
1 | x |
black pepper
freshly ground to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
7.1E+2 | ml |
corn
fresh |
|
3E+1 | ml |
olive oil, extra-virgin
|
|
59 | ml |
basil
freshly chopped |
* |
15 | ml |
shallots
minced |
|
15 | ml |
red wine vinegar
|
|
1.3 | ml |
salt
|
|
1 | 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.