Roasted corn with basil and shallots

Contributed by Preston Maring, MD

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 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


  • 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


  1. Preheat your oven to 450 degrees while you cut the kernels off the cob.
  2. Toss the corn with the oil in the bowl.
  3. Spread the corn out on a baking sheet with a rim. Roast until some of the kernels began to brown, about 20 minutes.
  4. Meanwhile, mix the basil, shallot, red wine vinegar, and salt in a serving bowl. Mix in the roasted corn.
  5. 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