Roasted Corn with Basil-Shallot Vinaigrette
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Roasted Corn with Basil-Shallot Vinaigrette
This simple combination - roasted corn and basil vinaigrette - has a fresh flavor that is pure summer.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
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
Directions
Preparation
- 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.
- 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
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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this is great with corn fresh off the grill