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Roasted Corn with Shallot Vinaigrette

Submitted by: JustRightMenus

Categories: The Produce Box, basil, corn, veggie

From the kitchen of:

Eva Stancil, The Produce Box newsletter 2010


3 c. fresh corn kernels

2 TB extra virgin olive oil

1/4 c. chopped fresh basil

1 TB minced shallot

1 TB red wine vinegar

1/4 tsp salt

freshly ground pepper, to taste


Preheat oven to 450°.

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.