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.