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Roasted Corn with Basil-Shallot Vinaigrette

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  4 servings, about 1/2 cup each
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
Roasted Corn with Basil-Shallot Vinaigrette Recipe at
Preheat oven to 450°F. 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 minutes. Combine 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Corn Sides
Nutrition Facts per Serving
Yield:   4 servings, about 1/2 cup each
Calories: 165
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 163mg
% Cal. from Fat: 44%
Fat. Total: 8g
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: s Reviewed: 08/11/2009
Make this tonight. It's wonderful. Sweet. Roasted. Corn. Lovely. We served it room temperature with a baked fish on top. And it was definitely the star of the meal.
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