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
Ingredients
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
Directions
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.