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    You are in: Home / Recipes / Roasted Corn With Basil-Shallot Vinaigrette Recipe
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    Roasted Corn With Basil-Shallot Vinaigrette

    1/1 Photo of Roasted Corn With Basil-Shallot Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    FeedMePlz's Note:

    Perfect for summer time dish

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    Units: US | Metric


    1. 1
      Preheat oven to 450.
    2. 2
      Toss corn and oil to coat and spread out on a large baking sheet.
    3. 3
      Bake, stirring once, until some kernels begin to brown, about 20 minute
    4. 4
      Combine basil, shallot, vinegar, salt, and pepper in a medium bowl.
    5. 5
      Add the corn; toss to coat.
    6. 6
      Serve warm or cold.

    Ratings & Reviews:

    • on June 22, 2009


      This was great! I'll be eating this often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008


      This is a great side dish! It is especially good warm. I might try it with less basil next time, but it is very tasty as is! I made it 3 times and noticed a definite difference in the amount of time it took for the kernels to brown. When the kernels were more spread out, some of them turned brown after about 5 minutes; when they were less spread out (but still one layer), they took about 20 (although I did use a different sheet). I will be making this again! Thanks for the recipe! Made for PAC Spring 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Corn With Basil-Shallot Vinaigrette

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.4
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 149.5 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 3.0 g
    Sugars 0.0 g
    Protein 3.8 g

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