• 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 degrees 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.
2. Add the corn; toss to coat. Serve warm or cold.

Tips

Per serving: 165 calories; 8 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 3 g fiber; 163 mg sodium; 328 mg potassium; 0 g added sugar

Nutrition Bonus: Vitamin C (15% daily value)

1 1/2 Carbohydrate Servings

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

Contributed by: EatingWell.com