Roasted Corn With Basil-Shallot Vinaigrette

Submitted by FeedMePlz

"Perfect for summer time dish"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 3 cups corn kernels, fresh
• 2 tablespoons extra virgin olive oil
• 1⁄4 cup fresh basil, chopped
• 1 tablespoon shallot, minced
• 1 tablespoon red wine vinegar
• 1⁄4 teaspoon salt
• ground pepper

directions

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.

Reviews

[billybolo]

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

 

[South Carolina Girl]

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.