Roasted Corn with Basil-Shallot Vinaigrette

INGREDIENTS :

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

COOKING DIRECTIONS :

1. Preheat oven to 450 degrees 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.

Yield: 4 servings

MORE :

A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer.

NUTRITION INFO :

Per Serving

• Calories: 166 kcal
• Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Fat: 8 g
• Protein: 3 g
• Sugars: 6 g