Roasted corn with basil and shallots
It's summer at the market. Fresh corn is everywhere. I just had to try something new so I turned again to EatingWell.com for another great and healthy recipe. This one takes just minutes of actual prep time if you pay attention to a previous suggestion on this site to cut corn off the cob in a large bowl. Otherwise kernels will jump on the floor.
This is the essence of summer.
Servings: 4
Ingredients
- 3 cups corn kernels, 4 to 5 ears
- 2 tablespoons olive oil
- 1 handful basil leaves, chopped
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Directions
- Preheat your oven to 450 degrees while you cut the kernels off the cob.
- Toss the corn with the oil in the bowl.
- Spread the corn out on a baking sheet with a rim. Roast until some of the kernels began to brown, about 20 minutes.
- Meanwhile, mix the basil, shallot, red wine vinegar, and salt in a serving bowl. Mix in the roasted corn.
- Season with pepper and serve hot or at room temperature.
Nutrition information (per serving)
- Calories: 165
- Total fat: 8 g
- Saturated fat: 1 g
- Cholesterol: 10 mg
- Sodium: 23 mg
- Total carbohydrate: 23 g
- Dietary fiber: 3 g
- Protein: 4 g