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The Dish: Roasted Corn with Basil-Shallot Vinaigrette

Prep time: 15 minutes. Cooking time: 20 minutes. Serves: 4

3 cups fresh corn kernels
2 tbsp extra-virgin oliver oil
¼ cup chopped fresh basil
1 tbsp minced shallot
1 tbsp red wine vinegar
¼ tsp salt
Freshly ground pepper, to taste

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.

Note: Can be made in advance; cover and refrigerate for up to one day.

Hint: This can be made with asparagus, which is really good. If fresh corn is not available, you can use frozen corn.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK

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