Roasted Corn with Basil-Shallot Vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette


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 Pepper, to taste


  • Preheat oven to 450F.
  • 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 mins.
  • Combine basil, shallot, vinegar, salt and pepper in a medium bowl.
  • Add the corn, toss to coat.
  • Serve warm or cold!


Per serving: 165 calories; 8 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.


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