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Roasted Corn with Basil Shallot Vinaigrette

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Roasted Corn with Basil Shallot Vinaigrette

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
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 cups corn
fresh
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2 tablespoons olive oil, extra-virgin
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¼ cup basil
freshly chopped
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1 tablespoon shallots
minced
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1 tablespoon red wine vinegar
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¼ teaspoon salt
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1 x black pepper
freshly ground to taste
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml corn
fresh
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3E+1 ml olive oil, extra-virgin
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59 ml basil
freshly chopped
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15 ml shallots
minced
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15 ml red wine vinegar
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1.3 ml salt
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1 x black pepper
freshly ground to taste
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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 15845% 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?
 

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