Roasted Corn With Basil-Shallot Vinaigrette

Total Time
Prep 15 mins
Cook 35 mins

Perfect for summer time dish


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

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

billybolo June 22, 2009

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.

South Carolina Girl May 04, 2008