A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
- 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
- Freshly ground pepper, to taste
Preheat the oven to 450 degrees F. Toss the corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine the basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
165 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 163mg sodium; 23g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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